Beef and vegetable stew

Recipe from: 7/6/2009 12:00:00 AM
Ingredients 14
Servings 1
Minutes 20


Serving Change
  • 0
    5ml oil, olive or canola
  • 0
    500g beef goulash or tenderised steak, fat removed, cubed
  • 0
    2 medium onions, peeled and cut into eighths
  • 0
    2 cloves garlic, crushed
  • 0
    125ml red wine
  • 0
    4 medium carrots, sliced lenghtwise and then quartered
  • 0
    5ml dried oregano
  • 0
    1 sprig fresh rosemary leaves, chopped
  • 0
    60ml split lentils
  • 0
    5-10ml beef stock powder dissolved in 250ml boiling water
  • 0
    125 ml brown rice
  • 0
    6 baby potatoes, quartered
  • 0
    1 tin tomato paste
  • 0
    15 chutney, optional


1. Heat the oil in a large saucepan and stir-fry the meat on high heat until browned. Remove from the saucepan and set aside.
2. Reduce the heat slightly and gently fry the onions and garlic, using the same saucepan and no extra-fat. Cook for about 5 minutes, stirring occasionally.
3.Add the wine, carrots, oregano, rosemary, lentils and prepared stock, and cook covered for 10 minutes on a low heat.
4.Meanwhile, cook the rice in lightly salted water in another saucepan until just tender.
5.Add the cooked meat, raw potatoes, tomato paste, chutney and about 125ml of water to the vegetable mixture, and cook covered for 45 minutes or until the meat and vegetables are soft. Stir occasionally and add more water, if necessary, to make enough gravy.
6.Add freshly ground black pepper to taste and serve with the rice and a large mixed salad.

Read more on: stew  |  stir-fry

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