Beef Stew

 Beef Stew

Prep 20 min / Cook 2 hr / Serves 4

Ingredients

700 g beef stewing meat (chuck, cut into chunks)

2 tbsp olive oil

1 large onion, diced

2 garlic cloves, minced

250 g carrots, chopped

300 g potatoes, chopped

2 tbsp flour

1 L beef stock

2 tbsp tomato paste

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 bay leaf

Instructions

• Brown the beef: Heat olive oil in a pot. Add beef chunks and brown them on all sides. Remove and set aside.
• Cook the aromatics: In the same pot, add onion and garlic. Cook until soft and fragrant.
• Add flour: Sprinkle flour over the onions and stir for 1 minute to thicken the base.
• Build the stew: Add tomato paste, beef stock, salt, pepper, thyme, and bay leaf. Stir well.
• Simmer: Return the beef to the pot. Cover and simmer gently for 1 hour.
• Add vegetables: Add carrots and potatoes. Cook for another 45–60 minutes until everything is tender.
• Finish: Taste and adjust seasoning. Remove bay leaf and serve warm.

Beginner Tips 

• Brown the meat well: This adds deep flavor. Don’t overcrowd the pot or it will steam.
• Low and slow wins: Gentle simmering makes the beef tender.
• Cut veggies evenly: Same size = even cooking.
• Don’t skip the flour: It helps thicken the stew naturally.
• Taste at the end: Stews evolve salt may need adjusting after cooking.