Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
NUTRITION
CALORIES: 411KCALFAT: 12GSATURATED FAT: 6GCHOLESTEROL: 93MGSODIUM: 955MGPOTASSIUM: 1425MGCARBOHYDRATES: 27GFIBER: 4GSUGAR: 6GPROTEIN: 38GVITAMIN A: 5835%VITAMIN C: 26.2%CALCIUM: 81%IRON: 5.2%
