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Beef and vegetable stew
This warming beef stew is hearty and easy to make - great for a cold winter night. You can substitute venison for the beef.
Ingredients
Serves: 6
- 450g (16 oz) diced beef stewing meat
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 170g (6 oz) tomato purée
- 1 (500g) container organic beef stock
- 2 medium carrots, chopped
- 3 potatoes, cubed
- 1 sprig fresh rosemary
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 1 (250g) punnet crimini button mushrooms, quartered
- 285g (10 oz) frozen garden peas, thawed
Method
Prep:15min ›
Cook:2hr ›
Ready in:2hr15min
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Sauté the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato purée to the pot and sauté over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the pot along with the beef stock, combining with the onion and tomato purée mixture. Reduce heat to low, cover and simmer for 1 to 1.5 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and cayenne pepper, and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
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Reviews & ratings
Average global rating:
(161)
Reviews in English (118)
Followed it step by step and it came out brilliant. I highly recommend this. Thanks!! - 16 Apr 2011
Other than omitting the peas, I followed to the T, and having never cooked a stew before, it was so easy to follow and it tasted fab! :0) - 26 Oct 2014
Used butter light to brown the meet instead of oil (object to fatty oils). I also left out the Bay leaf, Rosemary - 05 Feb 2012