Classic Beef Stew
I hated this growing up - tough meat, soggy veggies. I didn’t understand why people liked it so much. But I have tried many many versions of this and I have learned a few tips that can help make it a little less dry/tough. You have have have to brown the meat! That gives the meat flavour and also leaves flavour in the bottom of the pan. The other thing is that it needs meat with fat that will break down over time! Low and slow! You must be patient! Oh and it’s yet another one of these dishes that tastes better if you don’t eat it straight after making it! It attest better the next day or even 3 days later. It freezes really well too and since it has potatoes, carrot, celery and onion in there it is a great full meal!
Ingredients
Carrots, Cape Grim grass Fed Chuck Beef, Beef Stock, Red wine, Potatoes, Onion, Celery, Tomato paste, Olive oil, Plain flour, Garlic, Worcestershire sauce, Salt, Dried thyme, Cracked black pepper, Dried bay leaves.
Preparation and storage notes
If Frozen, heat for 5 mins on high in microwave, stir, then heat for a further 1.5 mins or until heated through. If thawed, heat on high for 3 mins, stir, and then heat for a further min or until heated through.