Week Night Beef Stew - cooking recipe

Ingredients

1 container triple batch beef, defrosted
2 medium red potatoes, cut in 1/4-inch slices
2/3 c. water
1/2 tsp. salt
1 c. frozen peas
2 Tbsp. cornstarch
1 Tbsp. lemon juice
1 tsp. oregano

Preparation

Place beef pieces and cooking liquid, potatoes, water, oregano and salt in saucepan.
Bring to a boil.
Reduce heat to medium-low; cover tightly and simmer for 10 to 12 minutes, or until potatoes are tender.
Add peas.
Combine lemon juice and cornstarch; stir into beef mixture.
Bring to a boil; cook for 1 minute.
Serves 4.