Empty My Fridge
Homestyle Beef Stew
Ingredients
- Beef1
- Salt and pepper
- Vegetable oil2 tbsp
- Onion · chopped, powder1 + 2 packets
- Garlic · thinly sliced3 cloves
- Bay leaf3
- Thyme4 sprigs
- Fresh origanum4 sprigs
- Tomato sauce¼ cups
- Worcestershire sauce¼ cups
- Beef stock4 cups
- Carrot · sliced3
- Baby marrows · sliced into thirds5
Instructions
- Pat the beef dry with paper towel and season generously with salt and pepper.
- Heat the oil in a large pot over medium-high heat. Brown the beef in batches on all sides, about 3 to 4 minutes per batch. Set aside on a plate.
- Lower the heat to medium. Add the onion, garlic, bay leaves, thyme and origanum and sauté until soft and fragrant, about 5 minutes.
- In a measuring jug, whisk together the tomato sauce, Worcestershire sauce, onion soup powder and beef stock, then add to the pot.
- Return the beef and any resting juices to the pot and bring to a gentle simmer.
- Reduce the heat to low, cover and simmer gently for 3 hours, stirring occasionally, until the beef starts to become tender.
- Add the carrots. After 10 minutes, add the zucchini. Simmer for a further 15 minutes, until the vegetables are fork-tender.
- Season with more salt and pepper to taste.
Summarized from Foodies of South Africa's video. Watch it for the details.
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