Beef & Veggie Stew
Beef & Veggie Stew
Spice measurements should be taken ‘with a grain of salt’, so to speak – adjust them to taste. I leave the potato & carrot skins on. Yum!
Ingredients
Serves: 6
- 2T olive oil
- 2 cloves garlic, finely diced
- 1kg casserole beef, roughly diced
- ½ t salt
- ½ t pepper
- 2 t cloves
- 1 t oregano
- ½ t ground cumin
- 5 small-medium washed potatoes, skin on, roughly diced
- 2 carrots, top & tailed, skin on, sliced
- 1 head broccoli, cut into florets
- 1L liquid beef stock
- 1x 810g can crushed tomato
- 2/3 cup brown rice
- Water & cornflour if required – stir together in a separate vessel, 1T cornflour & I cup cold water
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
In a large, heavy based pot, heat oil, then add garlic and beef. Turn until meat begins to brown. Add all spices & mix through.- Add potato & carrot, mix through. Add stock & broccoli. Continue to mix. Add in tomato and rice, and mix through.
- Bring to the boil and stir regularly, then reduce to a simmer. Continue to check & stir occasionally for a few hours at minimum.
- If required for thickening, gradually add the cornflour mixture until the consistency is as desired. Serve hot, and enjoy!
Tip
Serves 6-8
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (3)
Made this last year (intend to do it again) - awesome with toasted crusty bread and a glass of red . Recommend cooking it for about 4 hours or so - the longer the better. - 27 May 2014
Absolutely loved this, great flavours, I think the cumin is a master stroke. Only had a small tin of tomatoes and do not eat broccoli so added some peas and celery. Great with toast. - 26 Aug 2012
- 26 Aug 2012
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