Classic beef stew

8
Total Time
2 hr 45 min
Prep
25 min
Cook
2 hr 20 min
Serves
4
Difficulty
Moderate

Ingredients

olive oil

1 tbs

trimmed beef chuck steak

480 g, (buy 600 g), cut into 3cm pieces

brown onion

1 medium, chopped

plain flour

1 tbs

canned diced tomatoes

400 g

beef stock

¾ cup(s), (185 ml)

potato

300 g, chopped

carrot(s)

2 medium, sliced

swede

1 medium, chopped

mushrooms

200 g, button variety, chopped

baby spinach leaves

60 g

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook beef, turning, in batches, for 3 minutes or until browned. Transfer to a plate.
  2. Reduce heat to medium. Cook onion in same pan, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Add tomatoes, stock and beef and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour (see note).
  3. Add potato, carrot, swede and mushrooms. Cook, covered, for 1 hour or until beef is very tender. Add spinach and cook for 1 minute or until just wilted. Serve.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. TIPS: Stir beef occasionally to stop it catching and burning on the bottom of the pan. Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.

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