Hearty beef and vegetable stew

    Hearty beef and vegetable stew

    (109)
    2saves
    4hr50min


    1 person made this

    About this recipe: This hearty beef and vegetable stew can be made in the slow-cooker if you prefer. It is also the backbone for an excellent beef soup, if you actually have any leftovers!

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 900g stewing or braising steak, cut into 2.5cm chunks
    • 2 large sweet onions, diced
    • 240g large chunks of celery
    • 4 large carrots, peeled and cut into large rounds
    • 450g crimini mushrooms, sliced
    • 2 tablespoons minced garlic
    • 475ml dry red wine
    • 4 large tomatoes, chopped
    • 680g red potatoes, cut into 2.5cm chunks
    • 1 tablespoon dried basil
    • 1 teaspoon dried thyme
    • 1 teaspoon dried marjoram
    • 1/2 teaspoon dried sage
    • 945ml beef stock
    • 475ml tomato passata

    Method
    Prep:30min  ›  Cook:4hr20min  ›  Ready in:4hr50min 

    1. Heat olive oil in a large pan over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef to a plate lined with kitchen paper, keeping pan over heat and retaining the beef drippings.
    2. Cook and stir onion, celery and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
    3. Pour red wine into the pan; bring to the boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
    4. Return beef to pan with potatoes, basil, thyme, marjoram and sage. Pour beef stock and tomato passata over the mixture. Bring the liquid to a simmer.
    5. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

    Note:

    To create a soup from this stew, chop up vegetables and beef pieces into much smaller pieces and add vegetable stock or water until it resembles a soup. Simmer briefly, but not too high as it will make the soup extremely cloudy.

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    Reviews & ratings
    Average global rating:
    (109)

    Reviews in English (109)

    by
    220

    I used two and a half pounds of stew meat because honestly, I can't afford top round. I also used sliced baby bella mushrooms instead of crimini. I did not have time to make this in a dutch oven. I browned the meat in the oil, then added it to my crockpot with the celery and the carrots. I then sauteed the onions and garlic in the drippings with a little butter until the onions turned translucent, then I deglazed the pan with the wine. I poured all of it into the crockpot, then added the tomatoes, potatoes, spices, beef stock and tomato sauce. I let this cook all day until my family got home. I made homemade yeast rolls to go with. This was one of the best stews I've ever made. It's got a beef burgundy feel to it, it's rich and decadent tasting. I had a big bowl when I got home from work and it was like eating a big hug. EXCELLENT recipe.  -  21 Sep 2012  (Review from Allrecipes US | Canada)

    by
    71

    Big and hearty, with a beefy tomato taste. Rich and robust, satisfying, stick to your ribs good. Other than coating the meat in flour first, I made no changes to the recipe. I had my doubts that 4-6 hours simmering was necessary and even thought it might work against this dish, but I chose to follow the directions. After two hours I was ready to call it quits but let it go another hour – and shouldn’t have. By this time, three hours, the meat had broken down and started to fall apart into small pieces. I would have much preferred a stew with good-sized chunks of meat. Four stars rather than five for directions that essentially took this backward as it overcooked. After two hours it seemed to have reached a turning point and lost quality beyond that. An hour and a half to two hours would have resulted in tender meat that still held its shape.  -  11 Nov 2013  (Review from Allrecipes US | Canada)

    by
    51

    Delicious! I didn't have fresh tomatoes, so I used canned diced. Also, I didn't have all the herbs recommended, so I used dried Rosemary, Thyme and Basil. Used Chiati for the red wine and it went beautifully with the finished product. Best beef stew I have ever made! Such an easy recipe too! My husband loved it!  -  16 Oct 2012  (Review from Allrecipes US | Canada)

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