Beef & Veggie Stew

Beef & Veggie Stew


3 people made this

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!

KazC New South Wales, Australia

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

Recently Viewed

Reviews (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

Write a review

Click on stars to rate