Hubby bought me a couple of new cook books for Mother’s Day so last weekend i decided to cook this beef stew for us.
Unfortunately i didn’t have the exact ingredients but i tweaked and replaced whatever i didn’t have and it become this new yummy stew that both hubby and daughter loved.
1.3 kg boneless braising steak cut into 5 cm pieces
2 tbsp vegetable oil
2 onions chopped
3 garlic cloves finely chopped
1 litre beef stock
3 carrots cut in 2.5 cm chunks
2 green peppers cut into slices
900 g of potatoes preferably Maris Piper cut into large chunks
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper
Season the steak generously with salt and pepper. Heat the oil in a large casserole or large frying pan over a high heat. When the oil is hot add the beef and cook until the beef it’s browned on all sides.
Reduce the heat to medium add the onions to the casserole and cook stirring occasionally for 5 minutes until it becomes translucent. Add the garlic and cook for another 2 minutes.
Add the vegetables and then the stock enough to cover all the ingredients.
Also add the rest of the seasonings bay leaf, thyme and rosemary. Cover and boil until all the vegetables are cooked through.
If all the vegetables are cooked through add about 2-3 tablespoon of gravy powder to the stew. This will make the stew sauce become thicker. Boil for 1-2 more minutes stirring to make sure that the sauce covered all the vegetables.
Leave stand for 15 minutes before serving.