About this recipe:A basic beef stew with vegetables that cooks to perfection every time. You'll find yourself going to this recipe time and again. Feel free to add a splash of red wine, or replace some of the water with a good strong ale.
900g stewing steak
3 tablespoons vegetable oil
4 beef stock cubes, crumbled
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 2.5cm pieces
4 sticks celery, cut into 2.5cm pieces
1 large onion, chopped
2 teaspoons cornflour
2 teaspoons cold water
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
In a large casserole, cook beef in oil over medium heat until brown. Dissolve stock cubes in water and pour into pan. Stir in rosemary, parsley and pepper. Bring to the boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery and onion into the casserole. Dissolve cornflour in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Very tasty, I added a good glass of red wine to mine which makes the gravy very rich, I would avoid adding additional salt as there is plenty in the stock cubes and cook the onions first then add the beef, you get more flavour. - 21 Oct 2014
This turned out tasty even though it wasnt like in the picture. The recipe says it serves 10 so i halved all the ingredients to get 5 servings but only turned out 2 dinner size portions, if i knew i would have made more. Also I didnt use celery as in the instructions because it is not in the ingredients list and left it out of my shopping list. Id also recommend leaving the potatoes less because after 1 hr they turn to mash. Less stockcubes because they are high in salt! - 29 Jan 2014
I've not tried this yet (so ignore the star rating) but I plan to use vivaldi potatoes as they hold their shape. Any waxy potato will do, not the floury ones (maris piper, king edward, supermarket 2kg own brand). - 02 Feb 2015