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 (eg 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 pot.
Add meat and brown all over - do this in batches to avoid overcrowding the pan and stewing the meat.
Remove meat from pot and set aside.
Add onion and carrot and cook over a medium heat until beginning to soften.
Add mushrooms and garlic and continue to cook until softening.
Add meat back to the pot along with potatoes, water, stock, vinegar and tomato paste.
Cover and cook over low heat for approximately 2 hours or until meat is tender.

Can also be cooked in the oven.

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