Hearty Beef Stew

The ingredients are many for this recipe; however, you needn't include them all. I love to load my stew up with veggies for differences in texture and flavour throughout. After prep, the stew pretty much does all the work. Let it sit and soak up that flavour. The only real 'pain' is prepping then meat. If time is an issue you may be less pedantic about the meat prep but I try to take my time with it to avoid chewy meat down the track. It's work the time.

Preparation Time:20 mins
Cooking Time:35 mins

What you'll be needing...

  • 1 L   

    Liquid Beef Stock

  • 1

    Brown Onion (medium/large)

  • 2

    Carrots (large)

  • 3

    Potatoes (medium/large)

  • 2

    Celery stalks

  • 1

    Sweet Potato (medium)

  • 1 cup   

    Dried pasta

  • 3 tsp   


  • 1 tbsp   

    Olive Oil

  • Salt and Pepper

  • 1/4 Green Cabbage

  • 1 tbsp   

    Garlic Powder

  • 1 kg   

    Beef Chuck Steak

  • 1 tsp   


  • 400 g   

    Polpa tinned tomatoes

  • 125 mL   


  • 100 g   

    Green beans

  1. Remove as much of the fat and muscle from the chuck steaks as you can before dicing approx. 2-3cm. Set aside.

  2. Chop onions (not too small) and brown with garlic in oil in a deep pot. Add the diced steak, paprika, salt and pepper, and rosemary. Combine well. Add the water and simmer the mixture covered for 5 mins.

  3. Chop veggies (large chunks) and add to the pot along with the tinned tomato and stock. Mix well and bring to a boil before allowing to simmer for 20 mins, stirring occasionally.

  4. Add the pasta and combine well. Make sure that all of the pasta is submerged in the liquid and allow the stew to simmer for a further 10-15 minutes or until the pasta is al dente. the pasta should soak up the excess liquid and thicken up the stew.

  5. Serve stew with thick chunks of bread for dipping.

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