1 16oz can of low sodium beef broth
2 tsp chopped parsley
2 tsp garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 cup peas
1 cup steak cubes, cooked
2 tbsp cold water
1/2 to 1 tsp cornstarch

Bring broth, garlic and parsley to a boil. Add vegetables and beef. Simmer 20 minutes. Combine cold water and cornstarch. Stir into stew. Serve room temperature.