Find your recipes and restaurants here

Light beef stew

Recipe from: 15 August 2011

Ingredients 17
Servings 6
Time 10 mins


  • 1
    stewing beef
  • 1
    big carrot, chopped
  • 2
    big onions, chopped
  • 2
    sticks celery, chopped
  • 1/2
  • salt and pepper
  • 1
    dry coriander
  • 3
  • olive oil
  • 2
  • 1
  • 2
    bottles light beer
  • 2
    vegetable stock
  • 8
    small pickling onions, peeled, but keep whole
  • 8
    small carrots, cleaned, but keep little green stems on
  • baby fennel, cleaned and halved
  • young green beans, topped


2 hrs
Heat the oil in your heavy base pot.
Add the chopped vegetables and sauté until it starts to brown slightly.
Cut the beef into chunks.
Season the flour with the spices and dust the beef cubes with the flour.
Remove the sautéed vegetables from the pot and keep one side.
Add more oil to the pot if needed and brown the beef cubes in small lots.
Once the beef has browned, add the sautéed vegetables, the beer, the herbs and the stock and place the lid on the pot.
Bring heat down to a very low simmer or place the casserole in the oven for about 1½ - 2 hours.
Check once through the cooking time if the stew needs more liquid and adjust if it is needed.
About 20-25 minutes before the stew is done cooking, add young vegetables and place the lid back on.
Season the stew according to your taste.
If the sauce is to runny, make a little paste (roux) with flour and oil and stir into the stew.
Serve on warm rice, couscous or polenta.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.



Speckled egg Easter fudge

2020-04-09 12:03 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.