Serve: 6-8

Hearty Beef Stew

Ingredients

• 1 tbsp. oil
• 1kg beef rump, cubed into 1cm pieces
• 1 tbsp. extra-virgin olive oil
• 1 medium onions, chopped
• 2 carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 1 tbsp crushed garlic
• ¼ cup tomato paste
• 4 cups low-sodium beef stock
• ½ cup red wine
• 1 tbsp. Worcestershire sauce
• 2 tsp fresh thyme leaves
• 2 bay leaves
• 300g baby potatoes, halved
• 1 cup frozen peas
• ½ cup freshly chopped flat parsley, for garnish

 Method

1. In a large heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
3. Add beef back to the pot then add stock, wine, Worcestershire sauce, thyme, and bay leaves.
4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
5.  Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
6. Remove bay leaves. Stir in peas and cook until warmed through 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley.

Serve with your choice of starch.