Easy Beef Stew
A super simple one-pot dish that you can prepare in about 15 mins then the rest of the work is done by the oven! Needs 2 hours to cook.
- Cubed Beef (400g)
- Carrot (2)
- Onion (1)
- Tomato (6 small ones)
- Mushroom (6)
- Tomato Paste (1 tbsp)
- Garlic (4 cloves)
- Red Wine (half a bottle)
- Olive Oil
- Salt & Pepper
Prepare all the vegetables. Cut them quite large and chunky as too small and they will disintegrate during cooking. Preheat the oven to 160C.
In a heavy casserole dish, soften the onions and garlic in about 4 tbsp of olive oil over a low heat. Stir for 5 mins.
Add the carrot, mushroom and tomato paste. Stir occasionally over a low heat for 5 mins.
Season the beef chunks well with salt and pepper.
Put the beef in the pot - some people sear the beef first but I've since learned this step is entirely unnecessary! I just put the beef straight in over a low heat and stir.
Put the tomatoes on top of the beef and pour on half a bottle of wine. Allow it to come to a bubbling boil.
Put the covered dish in the oven in the middle rack for 1 hour. After that, remove the lid and allow to cook for another hour. Remove from the oven and allow to cool slightly. Season with salt & pepper to taste. To serve, sprinkle over some chopped parsley. Goes well with peas!
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