Beef Stew

This is another one-pot wonder that you absolutely can’t go wrong with! Beef chuck is the one of the most underrated cut of meat. It can taste tough when not cooked long enough but it’s very flavourful yet easy on the wallet.
Cooked till fork tender but not falling apart. The addition of vegetables and herbs also adds a tinge of natural sweetness and depth of flavours to the stew! You can even add in a cup of red wine or throw in your favourite herb to elevate the flavours.
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Ingredients

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1kg Chuck beef (cut into cubes)
100g chopped onions
100g chopped celery
3carrots (cut into chunks)
400g potatoes (cut into chunks)
3tbsp olive oil
Salt and pepper to taste
3tbsp tomato paste
1cup red wine (optional)
2-3tbsp plain flour
1clove garlic (grated)
2tbsp Worcestershire sauce (adjust to taste)
3sprigs of fresh thyme (optional)
2bay leaves
1litre beef stock
2-3tbsp chopped flat leaf parsley

Directions

1.

Add 3 tbsp olive oil to dutch oven pot and sear 1kg of chuck beef cut into cubes until brown
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2.

Remove beef from pot, lower the heat and add 100g chopped onions and 100g chopped celery
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3.

Saute the onions and celery till soft, grate 1 clove of garlic, season with salt and pepper, add 3 tbsp tomato paste and 2-3 tbsp plain flour
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4.

Mix well and deglaze the pot with 1 cup red wine
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5.

Add the seared beef back to the pot and mix well
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6.

Add 1 litre beef stock, 2 tbsp Worcestershire sauce (adjust to taste), 3 sprigs of fresh thyme and 2 bay leaves
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7.

Bring to boil and simmer for 1 hour
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8.

Add 3 carrots (cut into chunks) and 400g potatoes (cut into chunks)
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9.

Mix well, adjust seasoning and simmer for another 1-2 hours
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10.

Serve and garnish with chopped flat leaf parsley
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