Easy Beef Stew

Preparation: 10 mins | Cooking time: 2½ -3 hours | Serves: 4-6

Ingredients

• 750g beef chunks, chuck steak works well
• 1 medium onion roughly chopped
• 3-4 garlic cloves chopped
• 1-2 celery sticks, roughly chopped
• 200g portobello mushrooms, roughly chopped
• 2 potatoes, chopped into cubes
• 1-2 carrots, roughly chopped
• 3-4 sprigs of fresh thyme
• 2 tsp dried herb mix (oregano, basil & tarragon)
• 2-3 bay leaves
• 1 tin of chopped tomatoes
• 2-3 cups of beef stock
• 1 cup of red wine
• salt & pepper
• olive oil
• butter

Method

• Drizzle a little oil over the beef cubes and season with salt and pepper, a mix to coat.
• In a large casserole pot add a little butter and olive oil heat, then fry the beef until brown and remove.
• In the same pot add a little more butter and oil, add onion, garlic, celery, carrot and mushroom and sauté for 5-10 minutes.
• Add back beef and combine.
• Add the herbs, tomatoes, wine and stock, season again with a little more salt and pepper.
• Mix and allow to simmer for ~2 hours, stirring occasionally. The stew will start to reduce, add a little more stock, wine or water if the sauce becomes too thick.
• Don't forget to taste along the way and season if necessary. Continue cooking until meat is tender.
• Add potatoes about 30-45 mins prior to serving, you want the potatoes to cook but not so much that they disintegrate.
• When ready serve with your choice of mash or boiled potato, pasta, rice or simply on its own.

Tips, Options & Alternatives

• The same recipe can be used with lamb instead of beef.
• For an extra rich flavour add a little chopped bacon in with the vegetables, 2-3 rashers.
• You can use a bouquet garni instead of the herbs, this a pre-mixed pouch of herbs, sometimes looks a like a tea bag. Don't forget to remove it before serving, same with the bay leaves.
• Add a cup of frozen peas at the same time as the potatoes for some extra veg.