As soon as the temperatures start to drop, I’m on the hunt for a good soup or stew recipe. I love how easy they are to prepare, how richly flavoured they can be, and how they can be so filling and comforting. Nothing beats the smell of a stew simmering all day.
A beef stew is always a hit in my family, and this one is the ultimate in delicious homestyle flavour. Full of tender beef, potatoes, carrots and peas, it really highlights how simple ingredients can create robust flavours.
- 1kg chuck steak (or gravy beef), cut into 2cm cubes
- 1/4 cup plain flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef stock
- 200g carrots, cut into 1cm pieces
- 3 celery stalks, diced
- 500g potatoes, peeled and diced
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 3 sprigs rosemary
- 1 cup peas
- In a large bowl, toss cubed meat with flour, salt and pepper until coated.
- In a large, non-stick pot, heat vegetable oil over a medium-high heat. Place beef in the oil in a single layer and cook for 1-2 minutes or until the beef is browned. (You may need to do this in batches.)
- Remove beef from saucepan. Add onion and garlic and cook for 1-2 minutes, then pour in 1 cup of beef stock and deglaze the pot. Return beef to the pot.
- Add carrots, celery, potatoes, Worcestershire sauce, bay leaves, rosemary and remaining 3 cups of beef stock to the pot. Stir to combine, then cover.
- Over a low to medium heat, cook for up to 8 hours. If you don’t have the time available, cook on a high heat for up to 4 hours.
- Add salt and pepper to taste. Add peas. Cook for an additional 20-30 minutes.