Recipe: Beef Stew

By Ms. Taste

Although the weather’s getting warmer in Sydney, nights can still be quite cool. This hearty beef stew is a favourite of mine and guarantees to satisfy an aching stomach.

The base recipe is actually quite simple – beef, vegetables, stock, canned tomatoes and fresh herbs – so there’s plenty of room to make small adjustments to suit your preferred taste.

The recipe does take some time to cook, so it may be something to try for those who prefer a late dinner or on a lazy Sunday afternoon.

Beef Stew

Ingredients (serves 4)

* 2 tablespoons plain flour
* 700g gravy beef, trimmed, cut into 3cm pieces
* 1/4 cup olive oil
* 1 onion, chopped
* 2 garlic cloves, crushed
* 2 medium carrots, peeled, chopped
* 4 medium potatoes
* 400g can diced tomatoes
* 2 cups beef stock
* Herbs – fresh rosemary, thyme, oregano, parsley

Method

1. Toss beef in flour to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add beef and cook, stirring occasionally, for 2 minutes or until browned. Transfer to a bowl.

2. Toss onion, garlic and carrots into pan. Cook, stirring occasionally, for 3 minutes or until onion has softened.

3. Return beef and juices to pan. Add tomato and stock. Bring to the boil.

4. Add potatoes and herbs. Reduce heat to low.

5. Simmer, covered, stirring occasionally, for 2 hours or until beef is tender.

6. Serve with fresh chopped parsley