- Beef800 GramsStewing beef. The one made for stews. Chop the beef into bite sized chunks
- Onion2 Medium PiecesChopped into large chunks
- Garlic5 ClovesChopped or minced
- Tomato Paste2 Tablespoons
- Beef Stock4 CupsIf you don't have beef stock, add water to a pot, season with any beef bouillon / seasoning cube, salt, onions, garlic powder, white pepper and thyme and boil for about 15 to 20 minutes. This is a good substitute
- Bay Leaf1 Pieces
- Thyme1/2 Teaspoons
- White Pepper1/2 Teaspoons
- Garlic Powder1/2 Teaspoons
- Vinegar2 TablespoonsYou might not need this.
- Flour1/4 CupsTo thicken the stew. About 4 tablespoons
- Carrot2 Large PiecesCut into large chunks
- Potatoes2 PiecesChopped into semi large chunks. I didn't use this but if you have some potatoes around, use them. Let it be half boiled. You can use irish potatoes (white potatoes), russet potatoes or yukon gold.
- SaltTo tasteI also used Maggi seasoning cube for extra flavour. You can use to taste.
- Olive Oil1/4 CupsAbout 4 tablespoons. Substitute with vegetable oil if you don't have olive oil
If you love curry dishes, you are absolutely going to love this delicious, hearty beef stew. It takes a bit of time to cook as you want the beef to be as tender as possible but it is worth the wait time :). You can serve with any bread (flatbread, garlic bread… I served mine with Chapati, you can serve with rice (see 2nd picture). You can also leave out the carrots and potatoes, you can add in some kidney beans to yours, add in mushrooms if you love them and substitute beef with goat meat. If you will be substituting with goat, note that you may have to cook for a lot longer. You can also substitute beef with chicken thighs, they will take less time to cook than beef or goat. Don’t forget to follow the process of browning the meat first!
If you would like a tomato based beef stew, check out this easy fried beef stew recipe.
Step 1. Wash the beef, season with salt and pepper or any seasoning of choice (I seasoned with salt, pepper and garlic powder).
Step 2. Add 1/4 cup of oil to a pan, heat up, add in the beef then fry and sear the beef until they have browned.
***Browning meat in oil adds more flavour to whatever you are cooking so don’t skip this step. Use only a little quantity of oil as you are essentially pan frying the beef and searing it in oil to brown the outsides and not deep frying. After browning, the insides will not be cooked. This is okay, you will get the chance to fully cook the beef later. Stir as you brown the beef and watch it carefully so it doesn’t burn to a crisp.
Step 3. Take out the browned beef from the oil. You might have browned bits stuck to the bottom of your pan. This is where the vinegar comes in. Add in the vinegar and stir. It will help to loosen any brown bits stuck to the pan.
Step 4. Gauge the quantity of oil left in the pan, it should be around 2 to 3 tablespoons. Then add in the chopped onions and garlic. Stir and let it fry for about 4 to 5 minutes. Don’t do this on high heat so it won’t burn.
Step 5. Add the tomato paste, stir and let it simmer for about 2 minutes then add in the browned beef.
Step 6. Let it simmer for a few seconds then add in the beef stock.
Step 7. Let it simmer for a minute, then add in the flour.
***Add in the flour in bits and keep stirring so it dissolves in the stock. Add it little by little until you have added in all the flour.
Step 8. Stir until the flour dissolves in the stock, the season with salt and Maggi seasoning cube (if you will be using), garlic powder, white pepper, thyme and the bay leaf.
Step 9. Stir and taste for salt. If it is tasty enough, cover the pot, reduce the heat to low heat and let the beef stew slow cook for at least an hour and half or even 2 hours until the beef is soft and tender.
***Within 10 minutes of adding the flour, the beef stew will start to visibly thicken. The longer it cooks, the more the stew reduces. So check on every 20 or 25 minutes to make sure there is still enough liquid in the pot and to give it a good stir because as it cooks along, it may start to stick to the bottom of the pot. If at any point you see that there isn’t enough liquid in the pot, supplement with a cup of beef stock or water. After the initial 4 cups of stock, I had to add about 2 extra cups of water.
***Around 20 minutes to the end of the cook time, you can add in the carrots and half cooked potatoes if you will be using.
***Although you most likely won’t need to, but if after cooking the stew and the beef is done, but your stew is a bit on the watery side because of too much water added, you can add in more flour to thicken and let it simmer more until it thickens to your liking.
Done. Your Beef Stew is ready. Serve with anything you want 🙂