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Hearty Beef Stew

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.

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.