Sure, our Hearty Beef Stew may take three hours to make, but most of that is the slow cooking, so it won’t take much hard yakka on your behalf. Perfect for a wintery eve with some friends and a bottle of red.
Serves: Four
Time: 3 hours
Ingredients
- 1 tablespoon olive oil
- 500g beef stew meat
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 1/2 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 4 medium red potatoes, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 2 1/2 tablespoons flour
- 1/4 cup water
Method
In a casserole dish, over medium-high heat, heat half the oil. Brown the meat on one side for five minutes. Season with salt and pepper. Turn meat, add remaining oil, and brown. Season with salt and pepper. Reduce heat to medium and add the onion and garlic. Sauté until onion is browned.
Add stock, salt, thyme and bay leaf, and bring to a boil. Cover and simmer for two hours, stirring occasionally. Then stir in potatoes, carrots and celery and bring to a boil. Cover and simmer for 20minutes until vegetables are done. Combine flour with 1/4 cup water, whisking until there are no lumps. Stir into stew and cook for five more minutes until thickened.
Also read: How to cook the perfect steak
