Beef Stew


  • Beef marinade (flour mixture)
    • 2 tsp corn flour
    • salt
    • black pepper
    • 300g-400g of Beef Cubes
  • Diced Vegetables
    • 1 large onion, cut into quarters
    • 2 cloves of garlic
    • 2 sticks of celery, diced
    • 2 carrots, diced
    • 2 potatoes, peeled and diced
    • 1 fresh tomato, cut into wedges
  • Extras
    • 1/2 cup of red wine/stout
    • 2 tbsp of tomato paste
    • 3 tbsp worcestershire sauce
    • 2 cups of beef broth
    • 3 cups of water
    • 1 tsp of dried thyme
    • 5 bay leaves


PREPARE (30 minutes)

    1. Diced the vegetables.
    2. Prepare the extras.
    3. Prepare the beef for the stew:
      • Pour 2 tsp corn flour, salt and black pepper in a large ziplock bag and mix well.
      • Coat all your beef cubes in the ziplock bag with the flour mixture (beef marinade).

    COOK (2.5 hours)

    1. Heat some olive oil in a pot with medium high heat and sear your beef cubes, until all sides are nicely brown. It takes about 3 to 5 mins per side!
    2. Once all beef cubes are brown, add 1/2 cup of stout / red wine to the pot and let it bubble.
    3. Then add the following:
      • 2 tbsp of tomato paste
      • 3 tbsp worcestershire sauce
      • 2 cups of beef broth
      • 3 cups of water
    4. Bring the stew up to a boil with high heat.
    5. Once the liquid boils and bubbles, add in the thyme and bay leaves and let the pot simmer in low heat for 1 hour.
    6. After the hour, add in all the diced veggies and let the stew simmer for another hour.
    7. When an hour is up, test the softness of your meat and veggies with a fork. Test taste and add salt / water / black pepper to taste, depending on your preference.
        • If you prefer a thicker stew, mix 2 tsp of corn flour with several tablespoons of water and stir well before adding it into the pot. Let the stew simmer for another 5 mins and serve hot.
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