Howdy folks! 😊
If there’s a stew that is globally known and enjoyed – it would have to be 🥩Beef Stew. A favorite at many dinner tables and easy to make too.
Not only is it delicious, but its also cost effective in that it is a great way to cook tougher cuts of meat ( which often cost lesser than steaks and the like). It also stretches well, if you have a lot of mouths to feed. 😉
There are as many variations to this dish as there are countries on earth perhaps, but this recipe is what we call the ‘traditional’ one with the standardly accepted ingredients.👌🏾
Typically served with a starch of rice, pasta or mashed potatoes, here’s the recipe below so you can give this a go :
Traditional Beef Stew
Course: Uncategorised6
servings15
minutes55
minutesIngredients
800g Beef Chuck, cut into cubes
1 Large Onion
2 Large Carrots
2 large Potatoes, cubed
3 Cloves Garlic
1 Teaspoon coarse Black pepper
1/2 Teaspoon salt
2 Tablespoons Tomato Paste
2 1/2 Tablespoons Flour
4 cups water
1 Beef Stock cube
2 Tablespoons Olive oil
3 sprigs of Thyme
3 Branches Rosemary
Spring Onion, leaves
1 Teaspoon Smoked Paprika
Chili, to taste (optional)
Directions
- Start by cutting the beef into pieces and transfering these to a bowl. Add the salt and pepper, and the flour. 😊
- Dust liberally with flour until the pieces are coated. This will help to thicken the Stew when we add the liquid 😊
- Heat up the oil in saucespan and transfer the pieces to sear, and get some color on each side. Remember this is just to add color, and not fully cook the stew. Remove from the pan and set aside. 😊
⛔️Avoid over-crowding the pan, and do this in batches.
- While the meat rests, cut your carrots, onions and leeks. The size is entirely upto you, but I went with a smaller cut, so it cooked quicker.
- In the same pan used to brown the beef, saute the onion, leeks and garlic for 3 minutes before adding the carrots. Cook for another 3 minutes, then add the tomato paste and Paprika. Cook for 2 minutes then add the water and stock cube. Allow the mixture to come to a boil. 😊
- Return the beef to the sauce pan, and cook covered for about 25 minutes at medium-high heat. 😊
- Next, add the potato chunks. Because potatoes cook quickly, consider a medium size so that they don’t disintegrate before the dish is fully cooked. Cook for 10 minutes, covered. 😊
- At this stage, add the fresh herbs. Rosemary and Thyme. Chop these up or add them in whole and then remove the stalks later. 😊
You add these in last, because their delicate flavor gets lost when cooked over a long period of time. 👌🏾
Unless you use dry herbs, as a substitute. Cook for another 10 minutes.
- Once ready, transfer to your serving dish, and garnish with some chopped spring onion leaves. 😊
Serve with your preferred starch: Nshima or Yellow Butter Rice are good options! 😊
Enjoy! 😋
