Beef Stew

Beef Stew


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.


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

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