- 1kg (2.2 pounds) stewing beef cut into 4cm chunks, seasoned and floured ready to cook
- 750g (1.65 pounds) peeled baking potatoes, cut into chunks
- 30g (1 oz) unsalted butter
- 1 cup onions diced
- 1 cup carrots, diced
- 1/2 cup turnip, peeled & diced
- 2 cups red wine
- 2 cups beef broth, low sodium
- 2 tbsp tomato paste or ketchup
- 2 sprigs of thyme
- 2 cloves of garlic, crushed
- 2 tbsp plain flour
- 2 tbsp cooking olive oil
- 1 tbsp butter
- Salt & pepper to taste
- 1 bay leaf
A GUIDE TO BEEF STEW
This traditional beef stew recipe is stacked full of delicious, hearty ingredients ready to warm your belly throughout the year. The addition of red wine in the beef broth adds a rich and warming quality blending beautifully with the flavors of onion, thyme and garlic.
- Place the flour in a shallow bowl. Season the beef with salt and pepper dip in the flour, shaking off any excess.
- In any one of our dutch oven pots or casseroles heat a tablespoon of olive oil. Add half the meat to the casserole dish and cook over a medium high heat until brown, turning as each side gets sealed.
- Transfer the meat to a bowl and repeat the process using the remaining tablespoon of oil.
- Remove the meat and melt the butter in the casserole dish. Add the onions, potatoes, carrots and turnip and cook over a low heat, stirring occasionally, until the onion is softened.
- Add the wine and bring to a boil, stirring to remove any sticky pieces on the bottom of the pot. Pour in the stock and bring to a boil. Add the tomato paste (ketchup) and blend in to the liquid.
- Re-add the browned meat and juices along with the thyme, garlic and bay leaf. Cover and simmer over a low heat until the meat is tender, about 1½.