Directions:
- Gently soften the onions in a large deep pan.
- Add the carrots and allow to soften a little.
- Add the beef and allow to colour.
- Stir in the chopped garlic, pepper and celery salt cooking in for a minute.
- Pour in the Worcestershire sauce.
- Add the potatoes.
- Add the peas.
- Add the stock and simmer for a good hour (the longer the better).
- To thicken the gravy, mix cornflour with a little cold water and mix into a paste, add this into the gravy.
- Often served with extra vegetables and pickled red cabbage or beetroot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.89 Kcal (954 kJ) | ||
| Calories from fat | 64.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 11% | |
|---|---|---|---|
| Cholesterol | 46mg | 15% | |
| Sodium | 174.79mg | 7% | |
| Potassium | 630.5mg | 13% | |
| Total Carbs | 25.28g | 8% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 1mg | 34% | |
| Iron | 2.3mg | 13% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 102.88 Kcal (431 kJ) | ||
| Calories from fat | 29.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 11% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 15% | |
| Sodium | 78.91mg | 7% | |
| Potassium | 284.64mg | 13% | |
| Total Carbs | 11.41g | 8% | |
| Sugars | 2.28g | 20% | |
| Dietary Fiber | 1.96g | 17% | |
| Protein | 7.67g | 34% | |
| Vitamin C | 2.1mg | 8% | |
| Vitamin A | 0.5mg | 34% | |
| Iron | 1mg | 13% | |
| Calcium | 23.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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