Hearty Beef Stew

by Hoohla
Hearty Beef Stew

Hearty beef stew or beef casserole is a common Sunday night dinner for many Australian families. The aroma fills up the whole house and definitely the tummies as well. You can cook Hearty Beef Stew in a pressure cooker or slow cooker.

But if you do not have this, with patience you can still make this dish.
Beef stew is a casserole type dish, and any combination of vegetables that can withstand long cooking time is ideal to go with it in the stewing process. I made my beef stew with just potatoes, carrots and big chunks of mushrooms. Potatoes are a must because it helps to thicken the stew due to starch.

How to make a hearty beef stew

Ingredients: beef, potatoes, carrots, fresh mushrooms, beef stock, garlic, onion, flour, olive oil, bay leaf, thyme leaves, salt and pepper to taste.

Using a bowl, toss in the flour, a dash of salt and pepper then the beef. Coat each piece of meat evenly.

Heat oil in a large casserole dish over medium-high heat. Working in batches (to avoid overcrowding), cook beef until browned. Set them aside.
Add onions, garlic, bay leaf and thyme to the casserole dish and cook for 3 minutes. Return beef to the pot. Add stock and bring to a gentle simmer (beef should be just covered with the liquid). Reduce to medium-low heat and simmer gently for 1½ hours, stirring occasionally.

Add potatoes and carrot and cover. Simmer gently for 55 minutes, or until vegetables are cooked and the beef is tender enough to cut with a spoon. Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the remaining liquid for 20 minutes, or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently until heated through.

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Hearty Beef Stew

Hearty Beef Stew
  • Author: Hoohla
  • Category: Dinner
  • Cuisine: American
Scale

Ingredients

  • 600 g of beef (chucks ideal for slow cook/stew)
  • 2 potatoes
  • 2 carrots
  • 1 cup of fresh white mushrooms
  • 3 cups of beef stock
  • 2 garlic cloves, minced
  • 1 brown onion, minced
  • 2 tablespoon of flour
  • 2 tablespoon of olive oil
  • 1 large bay leaf
  • a handful of thyme leaves
  • salt and pepper to taste

Instructions

  • Using a bowl, toss in the flour, a dash of salt and pepper then the beef. Coat each piece of meat evenly.
  • Heat oil in a large casserole dish over medium-high heat. Working in batches (to avoid overcrowding), cook beef until browned. Set them aside.
  • Add onions, garlic, bay leaf, and thyme to the casserole dish and cook for 3 minutes.  Return beef to the pot. Add stock and bring to a gentle simmer (beef should be just covered with the liquid). Reduce to medium-low heat and simmer gently for 1½ hours, stirring occasionally.
  • Add potatoes and carrot and cover. Simmer gently for 55 minutes, or until vegetables are cooked and the beef is tender enough to cut with a spoon. Using a slotted spoon, transfer the beef and vegetables to a bowl.
  • Boil the remaining liquid for 20 minutes, or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently until heated through.

Keywords: Hearty Beef Stew, Beef Stew, Stew

For garlic bread

To serve Hearty Beef Stew I have also made easy garlic bread with a store-bought baguette to go with the stew.

  • 1 loaf of baguette
  • 2 garlic, minced finely
  • 2 tablespoon of butter
  • 1 teaspoon of dry parsley
  • Heat the oven to 180 C degrees (fan force).
  • Slice the baguette loaf and butter each side generously.
  • Place the baguette on a baking tray lined with baking paper.
  • Top each baguette with garlic mince and press the garlic mince onto each slice (to ensure it sticks). Sprinkle with a dash of dry parsley.
  • Toast the baguette for 5 minutes till they are crispy on the edges.

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