Beef and Vegetable Stew
Easy as one pot meal that can also be cooked in the oven.
Ingredients
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
Method
- 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
- 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 softening
- Add meat back to the pot along with potatoes, water, stock, vinegar and tomato paste
- Cover and cook over low heat for approximately 2 hours or until meat is tender.