Beef Stew

This is a quick and easy beef stew that can be made on the stove-top, in a casserole, or slow-cooked or an extra rich flavour.

Beef Stew
  • 500g stewing steak, cut into 3cm chunks
  • 400ml beef stock (or red wine)
  • 2 red onions, quartered
  • 1 red capsicum (bell pepper), chopped
  • 1 green capsicum (bell pepper), chopped
  • 2 carrots, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon tomato purée
  • 2 tablespoons Italian seasoning
  • 1 tablespoon rosemary
  • ½ tablespoons olive oil
  • Pinch of salt and pepper
  1. Heat a large saucepan on a medium heat and add the olive oil and gently fry the onions for a few minutes.
  2. Add the garlic and fry for a further minute.
  3. Add the carrots, capsicum (bell peppers), tomato puree, stock, Italian seasoning and beef to the pan and mix through.
  4. Cover with a lid and simmer for around 40 minutes, remove the lid and simmer for a further 20 minutes to allow the sauce to thicken.
Alternatively, you could do all of the above but in a slow cooker for an even more delicious, rich stew.



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