Winter and hearty beef stews are synonymous and this beef stew recipe is just perfect and very easy to make. It can be done on the stove top or in the oven. It is pretty much foolproof and takes only a few minutes to prepare, then just leave it to simmer and check on it from time to time. (4 to 5 hungry people)
What you need
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons crushed garlic (its a lot, don’t be afraid)
1 kg beef chuck cut into cubes
3 onions cut into 1/8 ths
4 large potatoes cubed (about the same size as the meat)
4 large carrots roughly chopped
4 celery stalks roughly chopped
350ml beef stock
3 tablespoons flour to thicken sauce
Heat the oil in your pot to medium hot.
Add your flour, salt and pepper to a plastic bag, drop in the meat and shake it about to coat the pieces in the seasoned flour.
Add the meat in 4 lots browning well all over( it does not need to cook through, you want a nice colour on the pieces) and then remove and set aside in a bowl. Don’t do it all together, they will not brown well.
Add your onions and garlic and give them about 2 minutes of cooking time stirring constantly. Then add the rest of the vegetables, the meat and the beef stock, bring to the boil, reduce the heat to low, cover and simmer for about 2 hours. If you are doing it in the oven, place the pot (cast iron is best) in a 160 Celsius oven for 2 or 3 hours.
Check on it every ½ hour or so. After 2 hours, taste the sauce and season if need be.
Mix together about 3 tablespoons of water and the extra 3 tablespoons of flour and stir into the sauce to thicken it up. Then leave it for another 10 minutes or so to simmer and thicken.
It’s a winner this one, serve with mash and a few green beans. Try the beef in beer casserole for another winter treat.
This recipe works well in a slow cooker as well. Just add everything to the slow cooker and cook on low for 6 hours.