Beef Stew

Ingredients

• 30 ml (2 tablespoons)olive oil
• 200 gstewing beef
• 2.5 ml (½ teaspoon)salt
• 30 ml (2 tablespoons)oil
• 1onion, chopped
• 1 largecarrot
• A fewcelery stalks
• 30 g (2 tablespoons)butter
• 5–6mushrooms, sliced
• 16 g (2 tablespoons)plain flour
• 1 litrehot water or beef stock
• 2Knorrox beef stock cubes
• 3–4baby potatoes, halved
• 5 ml (1 teaspoon)paprika
• 2.5 ml (½ teaspoon)ground cumin
• To tastesalt and pepper
• To garnishcoriander

Instructions

1. 1

   Brown the beef

   Heat the olive oil in a pot. Add the beef chunks and ½ teaspoon of salt, then cook until browned; they do not need to be cooked through. Lift the beef into a bowl.

2. 2

   Soften the vegetables

   Add the oil to the same pot and cook the chopped onion until soft. Add the carrot pieces and celery, cook for 3–4 minutes, then transfer the mixture to the bowl with the beef.

3. 3

   Cook the mushrooms

   Melt the butter in the same pot and cook the sliced mushrooms until soft. Add the flour and cook for 3 minutes, stirring as it braises.

4. 4

   Add the stew ingredients

   Return the beef and carrot mixture to the pot. Add the beef stock, spices and potatoes. To make the stock, dissolve 2 beef stock cubes in hot water.

5. 5

   Simmer until tender

   Cover the pot and simmer until the beef is cooked through and the stew has thickened slightly. Garnish with coriander to serve.

What is beef stew?

Beef stew is a dish of meat and vegetables cooked together in a seasoned liquid until the meat is tender and the broth develops body. Stewing is a long-established way of making a filling meal from tougher cuts of meat, though this method does not specify a particular cut or cooking time.

This version builds flavour in stages: the beef is browned first, then the onion, vegetables and mushrooms are cooked in the same pot. Flour and stock help give the finished stew a slightly thick consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 17g protein, 25g carbs, 20g fat.

The potatoes, flour and vegetables provide most of the carbohydrates, while the beef contributes protein. Olive oil, other oil and butter provide much of the fat; stock cubes can contribute a substantial share of the sodium. Serve with extra vegetables and adjust added salt after tasting the stock.

Build flavour in the pot

Browned beef: Cook the chunks until their surfaces take on colour, without trying to cook them through. Set them aside so they can finish cooking in the stock.

Vegetables: The onion is softened before the carrot and celery are cooked briefly. Keeping them in the same pot lets them pick up the flavour left by the beef.

Give the flour time to cook

Mushrooms first: Cook them in butter until soft before adding flour. This gives them a chance to release some of their moisture and take on the buttery flavour.

Flour next: Cook it for the stated 3 minutes before adding liquid, stirring so it does not sit in a lump. Once the stock goes in, stir thoroughly to combine it with the flour.

Check the texture and doneness

Beef: The stew is ready when the beef is cooked through and tender enough to eat comfortably. The method gives no fixed simmering time, so check the meat as it cooks.

Broth: The recipe describes the finished stew as slightly thick. If it seems too thin, continue simmering uncovered briefly; if it thickens more than you like, stir in a little hot water.

Mind the stock and seasoning

Stock cubes: Dissolve both cubes fully in the litre of hot water before adding it. If using prepared beef stock instead, remember that the cubes are omitted rather than added on top of it.

Salt: The beef is salted at the browning stage, and more salt and pepper are added to taste later. Stock cubes can be salty, so taste the stew before adding extra.

Serve it as a complete meal

The baby potatoes make the stew more substantial and can be served straight from the pot with the beef and vegetables. A piece of bread is useful for scooping up the thickened stock.

Add the coriander as a fresh garnish just before serving. For a lighter-feeling plate, serve a smaller portion of stew alongside extra vegetables.

Recipe notes & tips

• Cut the beef and vegetables into pieces of similar size so they cook more evenly.
• Brown the beef in batches if the pot is crowded, as crowded meat is more likely to steam than brown.
• Stir while cooking the flour to help prevent it catching on the bottom of the pot.
• Dissolve the stock cubes completely in hot water before adding the liquid.
• Taste the stew near the end and add salt and pepper only as needed.
• Add the coriander at serving time to keep its fresh flavour.

Variations

• More vegetables: Add extra carrot or celery, keeping the pieces small enough to cook through.
• Herb finish: Add chopped parsley in place of coriander for a different fresh garnish.
• Different mushrooms: Use any readily available sliced mushrooms in the same quantity.
• More cumin: Increase the ground cumin slightly for a warmer, earthier spice note.
• Prepared stock: Use 1 litre of beef stock instead of the hot water and stock cubes.

Common mistakes to avoid

• Crowding the beef: It can steam rather than brown; brown it in batches if needed.
• Adding flour too late: The recipe cooks it before the liquid; give it the full 3 minutes in the pot.
• Lumpy stock: Dissolve the cubes in hot water first and stir the liquid into the pot thoroughly.
• Over-salting: Stock cubes already season the broth; taste before adding more salt.
• Stopping too soon: The beef should be cooked through and the stew slightly thick before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the stew has thickened in storage.

Frequently asked questions