#Lakingfarmfresh Beef Stew

Ingredients:

2-3 cups of Water
1 kilo Bounty Fresh Beef Cubes, washed and drained
½ tablespoon Rock Salt
½ tablespoon Whole Black Pepper
¼ cup Cooking Oil
3 pieces Medium-sized White Onion, cut into quarters
10 cloves Garlic, minced
2-3 stalks Celery, chopped
1 piece Medium-sized Green Bell Pepper, seeded and cut into cubes
1 piece Medium-sized Red Bell Pepper, seeded and cut into cubes
2 pieces Medium-sized Carrot, cut into big cubes
4-5 pieces Medium-sized Potato, cut into quarters
2 ½ cups Beef stock
1 tablespoon Worcestershire
1 can Whole Peeled Tomato (you may substitute this with 6 to 8 fresh, seeded tomatoes)
¼ cup Tomato Paste
1 tablespoon White Sugar
1-2 cups Water
Salt and Pepper
1 tablespoon Cornstarch (dissolved in a ¼ cup water to make a slurry), optional

Procedure:

In a pressure cooker, pour 2 to 3 cups of water and add the beef, salt and pepper. Pressure cooked the beef for 30 to 35 minutes.
Once done pressure cooking the beef, release pressure from the pressure cooker. Then separate the pressurized beef from the stock liquid. Set aside the cooked beef and reserve the beef stock for later use.
Preheat cooking oil, in a large-size sauteing pan or sauce pot over medium heat. Sauté onions, once aromatic, add minced garlic and continue sauteing.
Then add celery, green and red bell pepper, continue sauteing until the bell peppers color becomes bright and shiny. Then add carrots and potatoes, toss all the vegetables. Add the pressurized beef, stir, then add the reserved beef stock. Let it boil then simmer for 10 minutes with occasional stirring to prevent the meat and vegetables from sticking at the bottom of the pan/pot.
Once done simmering, add Worcestershire, whole peeled tomatoes, and tomato paste. Stir and let it simmer again for another 10 to 15 minutes or until the carrots and potatoes softened. Add water/beef stock if the stew is getting dried up or if you prefer to have more sauce on your Beef Stew. Add sugar, salt and pepper, to adjust taste according to your preference. You may add 1 to 2 tablespoon/s of slurry if you prefer to thicken up the sauce of your beef stew. Serve in a serving bowl, best to be served hot/warm.