30 Minute Stew - cooking recipe

Ingredients

4 potatoes, peeled and cubed
2 carrots, cut in coin shape
water
1 Tbsp. minced onion
ground black pepper
1 (12 oz.) can Hereford beef with gravy
1 Tbsp. beef bouillon
2 Tbsp. cornstarch, mixed with a little water

Preparation

Cover potatoes and carrots with water.
Add onion and black pepper.
Cook until carrots and potatoes are tender, about 20 minutes.
Add beef with gravy and bouillon.
Heat through.
Thicken with cornstarch mixed with a little water.
Serve with hot biscuits.