Classic Beef Stew
This classic beef stew is comfort food at its best. The easy-to-follow recipe only takes 15 minutes to prepare and is packed with hearty vegetables.
Ingredients
- 1/4 cup plain flour
- 2 tbs sweet paprika
- 4 carrots, roughly chopped
- 2 brown onions, sliced
- 1 bouquet garni
- roughly chopped continental parsley and sliced sourdough bread (to serve)
- 200g button mushrooms, quartered
- 1L salt-reduced beef stock
- 700g washed white potatoes, quartered
- 1/3 cup extra virgin olive oil
- 2 tbs balsamic vinegar
- 2 tbs tomato paste
- 5 garlic cloves, roughly chopped
- 1kg beef rump steak, cut into 4cm cubes
Method
- Preheat oven to 150°C/130°C fan-forced. Place flour in a large bowl and season. Add beef, tossing to coat.
- Heat 2 tbs oil in a large, heavy-based casserole dish over high heat. Working in 3 batches, shake excess flour from beef, add to dish and cook, turning, for 3 minutes or until well browned. Transfer beef to a plate.
- Add remaining oil, onion and garlic to dish. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until softened. Add tomato paste and paprika, and cook stirring frequently, for 2 minutes. Add vinegar and cook for 1 minute or until fragrant. Add stock, scraping bottom of dish. Return beef to dish, along with bouquet garni. Stir well, then cover and bake for 1 hour 30 minutes.
- Add carrot, potato and mushroom and cook, uncovered, for a further 1 hour or until beef is tender. Scatter over parsley and serve with sourdough bread.
