When the temperature starts to drop, there’s nothing quite like a hearty stovetop stew. This comforting beef stew is sure to be a hit with the family.
Serves: 4-6 people
Prep time: 15 minutes
Cooking time: 2 hours
Ingredients:
1 tbs olive oil
2 onions, chopped
3 garlic cloves, chopped
1kg chuck beef, trimmed, cut into chunks
2 tbs plain flour
2 tbs tomato paste
1 cup red wine (or use stock)
2 cups beef stock
2 parsnips, peeled, chopped into chunks
2 carrots, chopped into chunks
300g frozen baby green beans
Method:
- Heat oil in a large saucepan or flameproof casserole dish. Add onions and garlic and cook over medium heat for 5 minutes, stirring, or until softened. Toss meat with flour and add to saucepan.
- Add tomato paste, wine, stock, parsnips and carrots. Stir to combine and bring to the boil. Cover with lid and reduce heat to low.
- Cook for 1½- 2 hours or until meat is very tender. Stir through green beans and heat.
Note: This recipe is extra easy because you don’t need to brown the beef. You can also use beef or lamb for this recipe.
