Beef and Vegetable Stew
Easy as one pot meal that can also be cooked in the oven.
This recipe is also a part of our Beef Recipe Collection.
View the method
- 1 tbsp oil
- 500 g stewing beef (eg cheeks, brisket or chuck), diced
- 2 onion, diced
- 2 carrots, diced
- 2 cups mushrooms, chopped
- 4 cloves garlic, chopped
- 2 potatoes, washed and diced
- 3 cups water
- 1 beef stock cube
- 1 tbsp vinegar
- 2 tbsp tomato paste
Back to ingredients
- Heat oil in a large pot
- Add meat and brown all over - do this in batches to avoid overcrowding the pan and stewing the meat too early
- Remove meat from pot and set aside
- Add onion and carrot and cook over a medium heat until beginning to soften
- Add mushrooms and garlic, continue to cook until soft
- Add meat back to the pot along with potatoes, water, stock, vinegar and tomato paste
- Cover and cook over low heat for approximately 3 hours or until meat is tender.
- Serve with some long grain white rice or mashed potatoes.
- What is the secret to tender beef stew?
Let the stew cook slowly! Don't be tempted to rush the process, let the low heat do its thing. For the beef to get tender and the flavours to meld, it needs about 3 hours on the stove.
- What can you not put in beef stew?
It's not a gravy—you shouldn't be adding roux or flour or cornstarch. If you do prefer your stew on the thicker side, though, you can toss your beef in flour or cornstarch before you sear it—the bits left behind will thicken your stew and add deeper flavour.