Vegetable and beef stew

This warming dish can be cooked on the stove top or in the oven. 


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.

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