Hearty Beef & Vegetable Stew

Serves 6

Prep Time: 20′

Cooking Time: 1hr45′

What you need:

  • 500g Organic Beef Cubes for Stew
  • 1 Large Onion, Chopped
  • 2 Large Carrots, Cut into Chunks
  • 1&1/1 Courgettes, Cut into Chunks
  • 4 Medium Potatoes, Cut into Chunks
  • 4 Tbsp Cooking Oil (I use sunflower)
  • 1 Can (400g) of Chopped Tomatoes
  • 3 Garlic Cloves, Crushed
  • 100g of Fresh Coriander, finely chopped
  • Sea Salt & Pepper (To Taste)
  • Approximately 2L of Water

 

Method:

I love stews; they remind me of home, of my mom and her cooking. She cooked a lot of stews, and one ingredient she always put in her cooking that I still can’t find, a huge amount of love that I’m still building for my one daughter!

Here’s how you can make my hearty beef stew, inspired by my mom J

Always prepare (cut and chop etc) all your ingredients before you start!

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Heat the oil in a large saucepan and make sure the oil is piping hot and sear the beef cubes until brown, only hot oil will sear your meat beautifully, about 5 minutes. Remove onto a plate.

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Using the same oil, fry the onions until soft and brown (about 5 minutes) then add all your vegetables (carrots, potatoes & courgettes), and stir and let cook for 5 minutes, to coat and flavour them only.

Remove the vegetables to the side then put the beef back in the pot, season with salt and pepper and cover with 1 litre of water. Bring to a boil and simmer for half an hour.

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After this time has passed, the water should have reduced by half if not more; prepare your 1 litre of hot boiling water; add your vegetables to the beef along with the crushed garlic, the chopped coriander and the tomatoes and then cover again with the hot water, you might need less than 1 litre here. Bring to a boil again and simmer for another hour and a half, stirring occasionally.

You can have it with rice, I like Egyptian rice cooked with vermicelli, and chunks of fresh radish or green capsicum!

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And Bon Appetit!

 

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