This beef and vegetable stew is comfort food at its best! Full of flavour and filled to the brim with healthy ingredients, it will keep the whole family happy.
It’s hard to believe this beef and vegetable stew was one of the very first recipes I posted when I started the blog. I thought it was only fair it got a bit of a revamp. It is, after all, one of my favourite recipes to crack out when the weather starts to cool down.
One thing you learn as a food blogger is some foods are just ugly to photograph no matter what you do! Curry is definitely one of them. And now I can add stew to that list. But what it lacks in prettiness is makes up for in taste, and I think we all know that’s the most important part!
I personally love meals like this that allow you to pack in a whole bunch of veggies in one pot. The recipe is flexible, so feel free to add in whatever odds and ends you have hidden in the crisper.
This is the perfect dish to prepare on a slow Sunday, as it takes a few hours in the oven to slow cook to perfection. Don’t worry though – your hands on time is minimal! So pop it in the oven and hit the couch for some well deserved Netflix time.
Serve as is or with some crusty bread to soak up all the sauce.
Enjoy my friends.
Beef and Vegetable Stew
- 2 tbsp olive oil
- 500 g chuck beef diced
- 1 brown onion diced
- 2 large potatoes skin on, cut into large chunks (I used white)
- 4 carrots cut into large chunks
- 200 g pumpkin cut into large chunks (I used kent)
- ½ head cauliflower cut into small florets
- 1 cup frozen peas
- 3 tbsp tomato paste
- 2 tsp paprika
- 2 tsp mixed herbs thyme, rosemary, marjoram, basil, oregano
- 2 tbsp Worcestershire sauce
- 6 cups beef stock
- 4 garlic cloves crushed (or 2 tsp crushed garlic)
- 3 tsp cornflour mix with ¼ cup cold water
- Salt to taste
- Pepper to taste
- Preheat oven to 160C / 320F
- Heat 1 tbsp oil in dutch oven or oven proof pot over medium-high heat
- Brown meat is 2 batches, then set aside in a bowl
- Heat 1 tbsp oil and brown onion until softened
- Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds
- Add garlic and stir for another 10 seconds, then add meat back into the pan
- Add beef stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine
- Cover and place in the oven for 2 ½ hours
- Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes
- Serve on its own or with some crusty bread. Enjoy!
- Browning the beef is an important step. Make sure you do it in batches so the meat gets a good sear.
- Can sub arrowroot flour for cornflour. I use the same ratio.