Beef Stew
A comforting stew that feels like a warm hug. This dish gets better with age so don't be afraid to cook it in advance and eat for a couple of days.
4
45 min
Classic Dishes
Ingredients
- 1 tbsp olive oil
- 400g beef, diced
- 4 rashers bacon, diced (fat removed)
- Salt and pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 100g mushrooms, diced
- 2 carrots, diced (optional)
- Salt and pepper
- 1 litre Beef or chicken stock
- 6 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup diced butternut squash (optional)
- 1 tbsp xanthan gum, cornflour, tapioca or arrowroot flour/powder (optional)
- 2 cups spinach
Instructions
Step 1
Season the beef with salt and pepper. Heat 1 tbsp olive oil in a large, deep pan over medium high heat. Once hot, add the beef and cook until browned, about 2 mins each side. Remove the beef and set aside.
Step 2
Add the onion and cook for about 3 minutes, stirring occasionally. Add the garlic, mushrooms, bacon, carrots and squash. Season with salt and pepper, and the cook for about 3 minutes.
Step 3
Return the beef to the pan.
Step 4
Add the stock, tomato paste and worcestershire sauce. Bring to a boil, and then reduce to a simmer. Simmer for about 30 minutes.
Step 5
If you want to thicken it, add 1 tbsp xanthan gum or tapioca flour to 1 tbsp of water. Mix to combine and then add to the stew.
Step 6
Stir in the spinach until wilted and serve hot.
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Recipe by
Head chef