Best Beef Stew a Scrumptious Recipe
For the tomato puree, I have used Mutti Passata brand for this recipe you can also use home brand chopped tomatoes, but you won't get a thicker consistency. To make it thicker just add 1 table spoon corn flour dissolved in water and stir to the dish and let it simmer for another 2-3 minute.
This can be cook in slow cooker, pressure cooker and in a pot over low heat and simmer for 30-40 minutes. If you have time to prepare this dish cook it in a pot at a low heat and reduced the sauce for a better taste.
Best serve with mashed potatoes, sweet potatoes, steam rice, garlic rice, pasta or bread.
With this recipe you can add any extra vegetables broccoli, capsicum, peas, chick peas. You can also add extra herbs and chopped chilies if you wish to have a spicy dish.
How to cook best beef stew
Ingredients to make best beef stew
- 1.250 kg beef chuck roast cut into cubes
- 1 large onion chopped
- 5 gloves of minced garlic
- 2 celery stalks cut into small pieces
- 400 g potatoes peeled and cubed
- 200 g carrot peeled and cubed
- 100 g green beans cut into 2 inches long
- 1 ½ c tomato puree (Mutti Passata)
- 3 tbsp soy sauce
- 2 beef cubes dissolved in water
- 2 cups water
- 1/4 c lemon juice
- 3 pieces bay leaf
- 2 tbsp oil
- 1 tsp grind peppercorns
- 1 cup red and green capsicum diced
- ¼ chopped parsley optional
- Chili optional
Procedure to cook beef stew
- Mix together tomato puree, soy sauce, pepper and lemon juice in a bowl and set aside.
- Heat oil in a pot over medium heat, sauté onion and garlic until softened.
- Add beef pieces fry gently until color turns to medium brown.
- Add in the sauce simmer for 10 minutes.
- Add the rest of the ingredients except the beans and capsicum stir and cover the pot let it simmer for another 30-40 minutes for low heat or until tender.
- Add the beans, capsicum and cook for another 2-3 minutes.
- Turn off stove.
- Serve with rice, mashed potato or pasta
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