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Beef stew with rice

Ingredients 12
Servings 6
Time 10 minutes


  • 1
    stewing beef
  • 125
    cake flour
  • 30
    cooking oil
  • 3
    red onions, chopped
  • 3
    garlic cloves, crushed
  • 125
    red wine
  • 500
    beef stock
  • 3
    sprigs of fresh thyme
  • 3
    large potatoes, cubed
  • 3
    large sweet potatoes, cubed
  • 1/2
    butternut, cubed
  • 375
    cream salt and pepper


1h15 minutes

Make it healthier by replacing the potatoes with baby marrows.

1 Dust the beef with flour.

 2 Heat half the oil in a cast- iron pot and fry the meat in batches until it has a golden brown coating, then remove from the pot.

3 Give the pot a wipe. Heat the remaining oil, add the onions, fry until golden brown, add the garlic and stir-fry for a minute.

4 Lower the heat and return the meat to the pot. Add the wine, stock and thyme and simmer for 45 minutes.

5 Add the potatoes and simmer for a further 15 minutes. Add water if necessary.

6 Add the sweet potatoes and butternut and simmer for 10-15 min. Add the cream and season with salt and pepper. Serve with rice.


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2019-04-30 11:28
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