The first week back at school is tough on everyone involved so it is definitely time to get back to to basics… and you can’t get more basic than this stew. This recipe doesn’t even call for the meat or vegetables to be browned beforehand, making it very fast to prepare. I really don’t like the word stew… in fact we can never use it on menus because it just doesn’t sound delicious! SO call it a braise, call it slow cooked beef – call it whatever you like. It is simple but tasty enough to hit the spot. You can add herbs to taste, more vegetables such as mushrooms, hot paprika, bacon, more or less garlic or red wine. Throw in leeks if you have them but don’t worry if not… it is always satisfying. Serve with mash, steamed greens and a big handful of parsley. I make a double (or triple batch now that I have invested in an extra big Le Creuset dish) because it freezes very well and makes for a fabulous pie mix!
Simple Beef Stew
- 1.5kg beef (chuck, blade or gravy) cut into 2-3cm chunks
- 1 can diced canned tomatoes
- 2 sticks of celery, chopped
- 2 carrots, chopped
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons plain flour heavily seasoned with salt and pepper
- 1-2 tablespoons paprika
- 1 cup red wine
Toss the beef chunks in the seasoned flour. Shake of any excess. Put all ingredients into a large oven proof pot and cook for 1.5-2hours. Check if meat is tender – cook for 20mins longer if not and check again. Yup. That’s it!! Plenty of time for slow baths, homework and lunches to be made AND maybe even an early night!
particularly delicious after rainy rugby training…. 
Aaaah how I miss Porters Reserve on a cold winter’s evening – NOT !!!
Love the recipe & will be on this weeks menu.
x