Easy Beef Stew
Ingredients
- 2 pounds Stewing Beef trimmed and cut into chunks
- 3 Tbsp Flour
- Salt and Pepper
- 2 Tbsp Olive oil
- 1 large Onion roughly chopped
- 3 cups Beef stock
- 1 cup dry Red Wine
- 3 Large Carrots peeled and roughly chopped
- 4 medium Potatoes peeled and cut into cubes
- 3 sticks Celery chopped
- 4 cloves Garlic crushed
- 2 Bay Leaves
- 2 tsp Fresh Rosemary
- 1 Tbsp Tomato paste
- 2 Tbsp Worcestershire sauce
- 2 Zucchini chopped
- 2 Tbsp Cornstarch if necessary
Instructions
- In a bowl toss the beef with the flour and a pinch of salt and pepper until it is all coated.
- In a large heavy-based pot drizzle in the olive oil then add in the flour-coated beef and onions. Saute on high for 5-8 minutes or until the beef is browned all over.
- Deglaze the pot with the beef stock and red wine so that all the tasty nearly bits on the bottom of the pot come off.
- Add in the carrots, potatoes, celery, garlic, bay leaves, rosemary, tomato paste and Worcestershire sauce. Give it a stir and cover and cook on low for 45 minutes, stirring occasionally.
- Add the zucchini into the pot and stir, then cook it again for 15 minutes.
- Use a spoon to check the thickness of the sauce. If the sauce isn’t thick enough but the meat and veggies are cooked through just mix the cornstarch with 3 tablespoons water and then stir it into the pot. Cook it for another 10 - 15 minutes, stirring constantly until the stew has thickened.
Nutrition
Calories: 305kcalCarbohydrates: 21gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 257mgPotassium: 809mgFiber: 3gSugar: 3gVitamin A: 2649IUVitamin C: 23mgCalcium: 51mgIron: 3mg
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