Hearty, rich, and slow-simmered — this Beef and Vegetable Stew is the ultimate cold-weather comfort food. Packed with tender beef, root vegetables, and a savoury broth, it’s warming, nourishing, and perfect for making in big batches.
Serve with thick slices of crusty bread for dipping and you’ve got a soul-satisfying meal.
Ingredients:
- 500g beef chuck or stewing beef, cubed
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups beef stock
- 1 teaspoon dried thyme
- 1 tablespoon flour (optional, to thicken)
- Salt and pepper
- 1 tablespoon oil
Instructions:
- Heat oil in a pot. Brown beef in batches. Set aside.
- In the same pot, sauté onion and garlic until soft.
- Add tomato paste, cook for 1 minute. Return beef, add carrots, potatoes, thyme, and stock.
- Bring to a boil, then reduce to a simmer. Cover and cook for 1½ – 2 hours until beef is tender.
- Season to taste. Stir in flour slurry to thicken if desired.
- Serve hot with crusty bread.
