Country beef stew

750g steak, cut into 2cm cubes

1/2 cup plain flour

Splash of oil

1 garlic clove, finely chopped

1 carrot finely diced

2 celery sticks, finely diced

1 onion, finely diced

2 bay leaves

1 sprig of thyme

2 tbspns tomato paste

1 cup red wine

1 tbspn worcestershire sauce

Beef stock to cover

4 potatoes, chopped

4 carrots, chopped

1 cup peas

1/2 cup parsley

Place flour in freezer bag, add meat cubes and toss gently until cubes are evenly coated.

Warm oil in a heavy- based stock saucepan, add mean, onion, garlic, carrot, celery, bay leaves, thyme, tomato paste, sauce and wine and cover with beef stock.

Simmer for one hour. Add chopped potatoes, the remaining carrots, peas and parsley and simmer for a further 25 minutes. Serve with rice, noodles or crusty warm bread.

Posted in: All Recipes

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