Vegetable and beef stew

This warming dish can be cooked on the stove top or in the oven. Watch the video on how to make it.


Vegetable and beef stew


Serves 4

1 Tbsp canola oil
500g diced stewing beef (e.g. cheeks, brisket or chuck)
2 onions, diced
2 carrots, diced
2 cups chopped mushrooms
4 cloves garlic, chopped
2 potatoes, washed and diced
3 cups water
1 beef stock cube
1 Tbsp vinegar
2 Tbsp tomato paste


Heat oil in a large saucepan.
Add meat and brown all over - do this in batches to avoid overcrowding the pan and stewing the meat.
Remove meat from saucepan and set aside.
Add onions and carrots and cook over a medium heat for 5-10 minutes or until starting to soften.
Add mushrooms and garlic and cook for 4-5 minutes.
Return meat to the saucepan and add potatoes, water, stock, vinegar and tomato paste.
Cover and simmer over a low heat for approximately 2 hours or until meat is tender.

Tip: The stew can also be cooked in the oven.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1154kj
Protein 27.5g
Total fat 11.5g
- saturated fat 3.7g
Carbohydrates 16.2g
- sugars 6.5g
Fibre 4.5g
Sodium 234mg

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