Beef Stew

This beef stew recipe calls for 2 hours to simmer on the stove, so keep the kitchen nice and warm this afternoon to make a warm winter dish that the kids will love.

Beef Stew

Prep time: 

Cook time: 

Total time: 

Serves: 2-3

  • 250g casserole beef, chuck steak or leftover red meat
  • 1 potato
  • 1 carrot
  • 1 tbsp butter, margarine or oil
  • 1 onion
  • ½ cup peas
  • 2 tbsp flour (or use leftover gravy instead of flour, stock cube & water)
  • 1 beef stock cube
  • 1 cup tin tomatoes OR 1 fresh tomato OR 2 tbsp tomato paste
  • ½ cup water
  1. Dice onion, potato, carrot and meat.
  2. In a heavy-bottomed saucepan, fry the onions until soft and then add the flour, mix well and add the meat.
  3. When the meat has browned, add the crumbled stock cube, stir, add mushrooms, stir, and add the tomatoes and water, stir.
  4. Add the veggies, season to taste.
  5. Bring to the boil and turn down to low heat for as long as possible, preferably 2 hours.
  6. Check on it from time to time so nothing is going awry.

1 Comment

  1. […] there are some leftovers that are much more versatile than others. Last week I made by classic Beef Stew for the kids and upon the daily enquiry ‘what’s for dinner?’ as I answered I […]

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