This stew is perfect for a gloomy winters day. This cosy stew will make you want to go back for seconds. The recipe is super easy and anyone can master it, it's perfect as you don't need to use the oven.
Serves: 4-6 people
Prep time: 15 minutes
Cook time: 2 hours and 10 minutes
2 medium brown onions roughly chopped into 1-inch pieces
1 tablespoon of olive oil
800 grams of lean beef (we had leftover rump steak in the freezer so that is what we used.)
1 teaspoon of ground pepper
1 teaspoon of salt
2 tablespoons of balsamic vinegar
4 teaspoons of minced garlic
1 teaspoon of minced ginger
2 bay leaves
2 tablespoons of tomato paste
1 tablespoon of cornflour
2 cups of beef stock
2 cups of dry wine
2 cups of water
½ tablespoon of dried thyme
½ of a tablespoon of dried rosemary
½ of a chilli (we used half a long green chilli)
4 medium-sized carrots (peeled and chopped into 2cm rounds)
3 medium-sized potatoes (roughly quartered)
200 grams of mushrooms sliced
Cut your beef into ½ inch to 1-inch pieces and then pat dry with a paper towel.
Season the beef with salt and pepper.
Heat oil in a large pot (we used a dutch oven) and then brown beef on all sides.
Remove the beef and put aside.
Add your onion, balsamic vinegar, ginger and garlic to the pot and cook until the onion becomes translucent and soft.
Return your beef to the pot and sprinkle cornflour over the beef, mix until the flour dissolves.
Then pour in your wine, stock, water, chilli, bay leaves, thyme and rosemary to the pot, let your stew simmer on medium heat for about an hour and a half.
After the time is up add in your carrots, potatoes, mushrooms and cook for about 40 minutes or until the vegetables are super soft.
Take the stew off the heat and let it sit for about 15 minutes.
Enjoy with some crusty bread and a sprinkle of parsley!
Stew always tastes better the next day.