STEWS ALWAYS HIT THE SPOT FOR ME. YOU CAN MAKE A BIG BATCH THAT WILL LAST A COUPLE OF DAYS!
Here’s a super easy beef stew. You add/subtract ingredients to your preference.
- 1 kg beef, cut into cubes (
- 1 large red onion, sliced (or 2-3 small red onions). I like lots of onions.
- 3-4 large carrots, sliced
- 4 garlic cloves, minced (you can less if you like)
- spring onions (roughly chopped)
- 2 sprigs of thyme
- red wine, 1 bottle (You can use half a bottle. If don’t use wine, you can replace with stock/water.)
- 1 litre beef (or veggie) stock
- olive oil for frying
- 2 tsps salt (plus more to taste)
- In a large pot, add about a tablespoon of olive oil over a medium heat. Season beef pieces with salt and pepper. Brown the beef pieces. Remove from the pot and set aside.
- In the same pot, add the onions. Sauté for 3 or 4 minutes. Then add the the carrots and spring onions. Stir well.
- Add the garlic and thyme. Stir and make sure garlic is cooked (but be careful not to burn).
- Add the red wine. Bring to boil and then simmer until the alcohol evaporates (when you don’t smell the alcohol spirit anymore).
- Add the beef back to the pot.
- Add the stock and a little water. Add about a 2 tsps of salt.
- Cover the pot with foil, leaving a small gap to allow some of the steam to escape.
- Cook in the oven for 1.5-2 hours at 350F/180C. You don’t want the stew to be to liquidy. Cook longer allow the sauce to thicken, if needed.
- Remove from oven. Allow to rest for a few minutes. Taste and adjust seasoning before serving.
That’s it! Enjoy!!
And don’t forget, I have plenty of foot-stomping beats to cook along with. Check out my song lists at Savory Sounds!