Who doesn’t love a nice bowl of tasty comforting stew. When cooked slowly and gently, the meat melts in your mouth and the deep and rich flavour you get from my natural beef stock just makes this dish one you want to make over and over again.
2 lbs of stewing beef in chunks
Sea Salt & Pepper
2 Tbsps butter
2 Onions thinly sliced
3 carrots chopped into chunks
2 Tbsps plain flour
1 ½ tsps of fresh thyme (you can also used dried)
500 ml beef stock
1 Tbsp tomato paste
Makes 6 servings
Pat beef chunks dry with paper towel. Sprinkle with S&P. Heat olive oil in a heavy bottomed pot and brown meat all over. Make sure you do it in smaller batches because too much meat in the pan at one time will cause the beef to stew rather than brown nicely. Transfer to a plate and when the last batch is done, add your butter and then the onions together with a pinch of salt and cook on a low heat, stirring often until onions are soft and golden – about 15 mins. Stir in flour and thyme and increase heat to high for 1 minute. Pour in beef stock and bring to boil. Stir in the tomato paste and return the meat to the pot. Add carrots. Bring to boil again, reduce heat, cover and simmer until meat is tender and sauce is thickened about 1 ½ – 2 hours. Remove and let stand 5-10 minutes and serve.