Light beef stew

My Easy Cooking
6 servings Prep: 10 mins, Cooking: 2 hrs By Food24
Tap for method
Tap for method

Ingredients (17)

1 kg beef — stewing
1 carrots — chopped
2 onion — large, chopped
2 celery stalks — chopped
1/2 cup flour
salt and freshly ground black pepper
1 tsp coriander — dried
3 cloves
fresh chillies — 573
2 sprig fresh thyme
1 sprig fresh rosemary
2 beer — light
2 cup stock — vegetable
8 pickling onions — peeled
8 carrots — small, cleaned
fennel — bulb, halved
green beans — topped
Tap for ingredients
Tap for ingredients

Method:

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.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.