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Beef Stew - Updated

A hearty one pot dish full of goodness and comfort.
Cuisine: Western
Keyword: beef, beef stew, carrot, carrots, celery, green pepper, one pot, onion rings, potatoes, stew, vegetables


  • 500 gms stewing beef/ beef chuck cut to cubes
  • 2 carrots chopped
  • 1 big onion
  • 1/2 green pepper chopped
  • 3 celery stalks chopped
  • 3 chopped garlic cloves
  • 2 potatoes chopped
  • 3 tablespoons of tomato paste
  • 8 dashes of Worcestershire sauce
  • Salt
  • Black pepper
  • 3 cups beef stock
  • Paprika optional
  • Dried oregano
  • 2 bay leaves
  • 1/2 cup flour
  • Garlic powder
  • Olive oil


  • Add some black pepper, garlic powder and dried oregano into the flour.
  • Dust the beef cubes with the mixed flour.
  • Heat a deep pot with olive oil. Brown the beef cubes in batches. Don't crowd everything together or it will steam instead of brown.
  • Take out the beef and set it aside. In the same pot, add a little more oil and add the chopped onions, green pepper and celery. Don't fret about the brown bits at the bottom of the pot. It's full of flavour.
  • Saute the vegetables until they're a little soft and have scraped the brown bits out. Add the chopped garlic and saute a little more.
  • Add half the stock first and scrape the bottom. Add the rest of the stock. Add the tomato paste and Worcestershire sauce.
  • Place the browned beef back into the pot.
  • Season with black pepper, paprika, dried oregano and bay leaves. Taste first before you salt. Then add salt to your preference.
  • Let it come to a boil, turn the flame down to low and let it simmer and bubble for 2 hours. Check on it after an hour just to adjust any seasonings and also the amount of tomato paste you'd like. I like my stew with more gravy so if it is looking a little dry, add more stock or water.
  • After an hour, add the potatoes and carrots. I like them with a little bite and less mushy. If you like super soft carrots and potatoes, add it right from the start.
  • As soon as the beef is soft, it is done. Take out the bay leaves. Serve with white rice or bread or in my case here, lovely croissants.