1 lb. ground sirloin or 93% lean chuck
1 med. onion, chopped
3 or 4 carrots, peeled & sliced into bite-size sticks
1 beef bouillon cube
1 bay leaf
Salt
Pepper
Gravy Master
1/2 tsp. cornstarch
5 med. potatoes to be made into mashed potatoes

Brown meat in pan; drain off fat. Put meat in a pot. Cover with water until water level is 1 inch above meat. Add onions, carrots, bouillon cube, bay leaf, salt and pepper to taste, Gravy Master to taste (enough to give stew a uniform dark color). Cover and simmer over medium heat for 40 minutes.

While stew is cooking, prepare mashed potatoes. (Peel and cube potatoes. Cover with water - level 3 inches above potatoes. Boil for 20-30 minutes until tender; drain. Beat with milk, butter to taste.)

After stew has cooked 40 minutes, mix cornstarch in 1/8 cup of water. Stir into stew to thicken. Cook 5 more minutes. Serve over mashed potatoes. Serves 4.

Preparation Time: 15 minutes. Cooking Time: 45 minutes.