Beef & Veggie Stew

    2 hours 20 minutes

    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!


    New South Wales, Australia
    13 people made this

    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

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. In a large, heavy based pot, heat oil, then add garlic and beef. Turn until meat begins to brown. Add all spices & mix through.
    2. Add potato & carrot, mix through. Add stock & broccoli. Continue to mix. Add in tomato and rice, and mix through.
    3. Bring to the boil and stir regularly, then reduce to a simmer. Continue to check & stir occasionally for a few hours at minimum.
    4. If required for thickening, gradually add the cornflour mixture until the consistency is as desired. Serve hot, and enjoy!


    Serves 6-8

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    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