Classic Beef Stew
- Replies 5
It has been really cold and very wet in Old Sydney town today so I pulled out my cookbook to see what I will be making over the next few days and this one that I've been making for years is Fridays dinner
Recipe by taste
SERVING SUGGESTION: Crusty wholegrain bread. TIPS: Stir beef occasionally to stop it catching and burning on the bottom of the pan. Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.
- Prep time 25m
- Cook 2h 20m
- Serves 4
Recipe by taste
Ingredients
- 1 tbsp olive oil
- 600g trimmed beef chuck steak, cut into 3cm pieces
- 1 medium brown onion, chopped
- 1 tbsp plain flour
- 400g canned diced tomatoes
- 185ml beef stock
- 300g chopped potato
- 2 medium carrots, sliced
- 1 medium swede, chopped
- 200g mushrooms, button variety, chopped ( optional if I'm eating I leave out)
- 60g baby spinach leaves
Method
- Step 1
Heat oil in a large saucepan over medium-high heat. Cook beef, turning, in batches, for 3 minutes or until browned. Transfer to a plate. - Step 2
Reduce heat to medium. Cook onion in same pan, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Add tomatoes, stock and beef and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour (see note). - Step 3
Add potato, carrot, swede and mushrooms. Cook, covered, for 1 hour or until beef is very tender. Add spinach and cook for 1 minute or until just wilted. Serve.
SERVING SUGGESTION: Crusty wholegrain bread. TIPS: Stir beef occasionally to stop it catching and burning on the bottom of the pan. Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.
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