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In large Dutch oven heat oil over medium heat. Add meat; brown well. Add onion and garlic; saute until transparent. Add 4 cups water (slightly less if using pressure cooker) and tomato sauce. Add bay leaves, thyme, salt and pepper. Bring to a boil; cover, reduce heat and simmer 45 minutes. Add carrots, potatoes and peas. Cover and cook 30 minutes on medium low or until vegetables are tender. Add corn starch slurry if sauce is too watery. Bring stew to a boil, stirring constantly. Boil 1 minute. Add Maggi seasoning and serve with crusty rolls. **Note-Time can be reduced if cooking in a pressure cooker. However, please check your pressure cooker instruction booklet for proper times. Each pressure cooker is different. Mine reduces time by 1/3. Some others reduce cooking time by 2/3.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Electric pressure cooker for stocks, beans, braising, sterilization
Programmable slow cooker — weekday stews, pulled pork, chili
Approachable Korean cooking — everyday dishes, banchan, stews
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Electric pressure cooker for stocks, beans, braising, sterilization
Programmable slow cooker — weekday stews, pulled pork, chili
Approachable Korean cooking — everyday dishes, banchan, stews