Beef Stew

    Beef Stew

    26saves
    4hours40min


    2070 people made this

    Thick beef stew which is good by itself or with crusty bread rolls. Lamb can also be used instead of beef. If thicker stew is desired, add more cornflour and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to suit your taste.

    Ingredients
    Serves: 10 

    • 1 kg cubed casserole beef
    • 3 tablespoons vegetable oil
    • 3-4 beef stock cubes, crumbled
    • 1 litre water
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried parsley
    • 1/2 teaspoon ground black pepper
    • 3 large potatoes, peeled and cubed
    • 4 carrots, cut into 2cm pieces
    • 4 stalks celery, cut into 2cm pieces
    • 1 large onion, chopped
    • 2 teaspoons cornflour
    • 2 teaspoons cold water

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Extra time:2hours20min  ›  Ready in:4hours40min 

    1. In a large pot or frypan with a lid, cook beef in oil over medium heat until brown. Dissolve stock in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
    2. Stir potatoes, carrots, celery and onion into the pot. Dissolve cornflour in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate