Recipe Manager
Category: Main Meal
Added By: LoJo
Added: 2026-07-29 11:00:28
Status:
Public
Ingredients
1 kg Stewing Beef (cut into approximately 3 cm pieces)
30 ml Cooking Oil
30 g Plain Flour
5 ml Salt
2.5 ml Ground Black Pepper
1 item large Onion (chopped)
2 item Garlic Cloves (crushed)
30 g Tomato Paste
750 ml Beef Stock
15 ml Worcestershire Sauce
5 ml Dried Mixed Herbs
2 item Bay Leaves
4 item medium Potatoes (peeled and cut into chunks)
3 item medium Carrots (peeled and sliced)
2 item Celery Stalks (sliced)
150 g Frozen Peas
15 ml Cornflour (optional)
30 ml Cold Water (optional)
4 item Fresh Parsley for serving (optional)
30 ml Cooking Oil
30 g Plain Flour
5 ml Salt
2.5 ml Ground Black Pepper
1 item large Onion (chopped)
2 item Garlic Cloves (crushed)
30 g Tomato Paste
750 ml Beef Stock
15 ml Worcestershire Sauce
5 ml Dried Mixed Herbs
2 item Bay Leaves
4 item medium Potatoes (peeled and cut into chunks)
3 item medium Carrots (peeled and sliced)
2 item Celery Stalks (sliced)
150 g Frozen Peas
15 ml Cornflour (optional)
30 ml Cold Water (optional)
4 item Fresh Parsley for serving (optional)
Method
1. Place the Stewing Beef in a large bowl. Add the Plain Flour, Salt and Ground Black Pepper, then mix until the beef is lightly coated.
2. Heat half of the Cooking Oil in a large, heavy-based pot over medium-high heat.
3. Brown the beef in small batches for approximately 3 to 4 minutes per batch. Avoid overcrowding the pot, as this may cause the beef to steam instead of brown.
4. Transfer the browned beef to a clean plate and set it aside.
5. Add the remaining Cooking Oil to the pot.
6. Add the Onion and Celery Stalks. Cook for approximately 5 minutes, stirring regularly, until the Onion begins to soften.
7. Add the Garlic Cloves and Tomato Paste. Cook for another minute while stirring.
8. Return the browned beef and any collected juices to the pot.
9. Add the Beef Stock, Worcestershire Sauce, Dried Mixed Herbs and Bay Leaves. Stir well and bring the mixture to a gentle boil.
10. Reduce the heat to low, cover the pot and allow the stew to simmer gently for 1 hour.
11. Add the Potatoes and Carrots. Stir, cover and continue cooking for another 45 to 60 minutes, or until the beef and vegetables are tender.
12. Add the Frozen Peas during the final 5 minutes of cooking.
13. Remove and discard the Bay Leaves.
14. Taste the stew and add additional Salt or Ground Black Pepper if required.
15. For a thicker gravy, mix the Cornflour with the Cold Water until smooth.
16. Slowly stir the Cornflour mixture into the simmering stew. Cook for another 2 to 3 minutes until the gravy thickens.
17. Serve hot, garnished with Fresh Parsley if desired.
Cooking Tips
* Beef chuck, brisket or another stewing cut works well because it becomes tender during slow cooking.
* Browning the beef in batches gives the stew a deeper flavour.
* Keep the stew at a gentle simmer. Boiling it rapidly may make the meat tough.
* Add a small amount of extra Beef Stock or Water if too much liquid evaporates.
* The stew can be served with rice, bread, dumplings or mashed potatoes.
* The flavour often improves when the stew is refrigerated overnight and reheated the next day.
Storage
Allow the stew to cool before placing it in a sealed container.
* Store it in the refrigerator for up to 3 days.
* Freeze it for up to 3 months.
* Defrost frozen stew in the refrigerator before reheating.
* Reheat until thoroughly hot before serving.
Allergens
* Contains gluten if standard Plain Flour is used.
* Worcestershire Sauce may contain fish.
* Some prepared Beef Stocks may contain gluten, celery or other allergens.
2. Heat half of the Cooking Oil in a large, heavy-based pot over medium-high heat.
3. Brown the beef in small batches for approximately 3 to 4 minutes per batch. Avoid overcrowding the pot, as this may cause the beef to steam instead of brown.
4. Transfer the browned beef to a clean plate and set it aside.
5. Add the remaining Cooking Oil to the pot.
6. Add the Onion and Celery Stalks. Cook for approximately 5 minutes, stirring regularly, until the Onion begins to soften.
7. Add the Garlic Cloves and Tomato Paste. Cook for another minute while stirring.
8. Return the browned beef and any collected juices to the pot.
9. Add the Beef Stock, Worcestershire Sauce, Dried Mixed Herbs and Bay Leaves. Stir well and bring the mixture to a gentle boil.
10. Reduce the heat to low, cover the pot and allow the stew to simmer gently for 1 hour.
11. Add the Potatoes and Carrots. Stir, cover and continue cooking for another 45 to 60 minutes, or until the beef and vegetables are tender.
12. Add the Frozen Peas during the final 5 minutes of cooking.
13. Remove and discard the Bay Leaves.
14. Taste the stew and add additional Salt or Ground Black Pepper if required.
15. For a thicker gravy, mix the Cornflour with the Cold Water until smooth.
16. Slowly stir the Cornflour mixture into the simmering stew. Cook for another 2 to 3 minutes until the gravy thickens.
17. Serve hot, garnished with Fresh Parsley if desired.
Cooking Tips
* Beef chuck, brisket or another stewing cut works well because it becomes tender during slow cooking.
* Browning the beef in batches gives the stew a deeper flavour.
* Keep the stew at a gentle simmer. Boiling it rapidly may make the meat tough.
* Add a small amount of extra Beef Stock or Water if too much liquid evaporates.
* The stew can be served with rice, bread, dumplings or mashed potatoes.
* The flavour often improves when the stew is refrigerated overnight and reheated the next day.
Storage
Allow the stew to cool before placing it in a sealed container.
* Store it in the refrigerator for up to 3 days.
* Freeze it for up to 3 months.
* Defrost frozen stew in the refrigerator before reheating.
* Reheat until thoroughly hot before serving.
Allergens
* Contains gluten if standard Plain Flour is used.
* Worcestershire Sauce may contain fish.
* Some prepared Beef Stocks may contain gluten, celery or other allergens.
Notes
A rich and comforting beef stew made with tender pieces of beef, potatoes, carrots and vegetables in a thick, savoury gravy. This recipe serves approximately 6 people. Time 2 hours 20 minutes
By LoJo