Easy beef stew

Warming comfort food.
recipes, beef, stew
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Recipe from: 03 June 2015
Preparation time: 20 min
Cooking time: 2h 30 min


  • 30
    olive oil
  • 1
    onion, finely chopped
  • 2
    cloves of garlic, crushed
  • 2
    celery sticks, finely sliced
  • 2
    sprigs thyme
  • 2
    carrots cut into bite size portions
  • 800
    beef chuck steak, cubed
  • 15
  • 1
    tin tomatoes
  • 300
    beef stock/stout/red wine
  • 4
    potatoes, quartered
  • salt and freshly ground pepper
  • handful of parsley, roughly chopped
  • steamed rice, to serve
Servings: Change Serving



Heat olive oil into a heavy based saucepan and sauté onion, garlic, celery, thyme and carrots until onions are soft and translucent and vegetables are just beginning to soften.
Add cubed beef and flour and sear until meat is well browned.
Pour in tinned tomatoes and stock, season with salt and pepper and cover with a lid.
Simmer gently over a low heat for about 2 hours or until meat is soft and tender.
Add potatoes and cook for a further 20-30 minutes or until potatoes are cooked.
Check seasoning and garnish with freshly chopped parsley.
Serve with steamed rice and seasonal vegetables.

Recipe reprinted with permission of Source Food.
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2016-09-26 00:00

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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