We don’t know about you, but winter is that much more bearable when we’re eating beef stew for dinner! A really hearty meal if there ever was one, beef stew truly is one of those hugs in food form. With its wonderful aroma, super cosy feel, and delicious taste, you are sure to forget just how cold it is outside.
As the mercury dips to an offensively low number, pull out this recipe for easy-to-follow instructions on how to make a hearty, rich beef stew.
You will need:
- 2 tablespoons of olive oil
- 1 kilogram top sirloin steak (diced)
- A sprinkle of salt and freshly ground black pepper
- 1 medium brown onion (diced)
- 2 carrots (peeled and diced)
- 2 celery ribs (diced)
- 3 cloves of garlic (diced)
- 3 tablespoons of flour
- 220g portobello mushrooms (halved)
- 3 tablespoons of tomato paste
- 2 ½ cups of beef stock
- 1 large white potato (peeled and cut in 5cm chunks)
- 2 tablespoons of chopped fresh parsley leaves
Allow 15 minutes to prep your food. Now, you’re ready to get started on the main event.
- Heat the olive oil in a large stockpot over medium heat. Season the steak with salt and pepper. Slowly add steak to the stockpot and cook, stirring occasionally. It should take about 6-8 minutes to evenly brown your meat. Set aside.
- Add the onions, carrots and celery to the stockpot. Cook and stir occasionally. In 3-4 minutes, the vegetables should be tender.
- Then, add garlic and mushrooms. Cook and stir occasionally, until tender and brown. This should take around 3-4 minutes.
- Whisk in flour and tomato paste. It should take about 1 minute until lightly browned.
- Add beef stock and steak. Bring to a boil.
- Reduce heat and simmer until beef is very tender. This should take about 30 minutes.
- Add in the potatoes. Simmer until potatoes are tender and stew has thickened. This will take another 20 minutes.
- Add in the parsley and a pinch of salt and pepper.
- Serve immediately.
The aroma enough should have your belly aching for a taste. If you’re not averse to some red wine, you can just ½ cup of your favourite dry before you add in the beef stock and steak. This will give the beef stew a bit more of a hit.
And there you have it: now you know how to make beef stew.
A beef stew is the kind of meal you can also eat for leftovers the next day. If this is the case, let your beef stew cool completely and portion into plastic freezer bags. When you’re ready to eat, simply thaw overnight in the fridge and reheat over low heat. Stir occasionally until heated through and through. Bon Appetit!
The magic ingredient
Beef stew is a super popular choice as you can add just about any common ingredient found in your fridge and pantry. However, as everyone knows, the real star of the beef stew is… well, beef. If we do say so ourselves, we’ve got a delectable range of tender top sirloin steak that is sure to satisfy your taste buds. Shop online and place an order with us at Our Cow today.