Beef Roast Stew

Beef Roast Stew


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This is a lovely beef stew that cooks a roast divided into 4 then just before serving the beef is sliced and returned to the sauce that contains capsicum, tomatoes, potatoes and olives.


Serves: 6 

  • 2kg beef roast
  • 1 pinch salt and pepper, to taste
  • oil for frying
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 large fresh tomatoes, diced
  • 1 tablespoon whole peppercorns, crushed
  • 115g spanish olives with juice
  • 1 onion, quartered
  • 2 beef stock cubes
  • 2 bay leaves
  • 115ml tomato sauce
  • 1 large red capsicum, sliced
  • 4 small potatoes, peeled and quartered
  • 1 tablespoon cornflour, optional

Preparation:10min  ›  Cook:1hour40min  ›  Ready in:1hour50min 

  1. Rinse beef and pat dry with paper towels then cut beef into 4 chunks. Sprinkle with salt and pepper.
  2. Saute diced onion and garlic in a frying pan then transfere to a large saucepan. Brown beef on all sides in the same frying pan then transfer to the saucepan.
  3. Add tomatoes, peppercorns, olives, onion, bay leaves and beef stock cubes.
  4. Bring to a boil then add tomato sauce and simmer for 1 hour. Take the meat out of the saucepan then add capsicum and simmer for 30 minutes.
  5. In a frying pan, fry potatoes in oil until golden brown. When done add to simmering mixture.
  6. Thicken sauce if desired by mixing cornflour with water then adding to the saucepan.
  7. Slice meat across the grain and add to saucepan. Mix together. Cook for another 5 minutes. Serve.

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