Simplest Beef Stew
This recipe for the Simplest Beef Stew is exactly that – the simplest beef stew! Prepared in just 10 mins, and cooked in two hours, this dish really does make for a simple, hearty winter meal.
Ingredients
- 2 teaspoons paprika
- 400 grams peeled tomatoes in juice
- 1 cup beef stock or water
- 2 onions, diced
- 2 cloves garlic, sliced
- 3 carrots, peeled and cut into chuncks
- 1 stick celery, finely sliced
- 1 tablespoons Italian parsley, chopped
- 2 cup plain yoghurt
- 1.5 kilograms blade steak, cut into large cubes
- 1 leaf fresh (or dried) bay
- 60 grams plain flour
- 1 pinch salt
- 1 pinch pepper
- 300 mL white or red wine
- 2 teaspoons paprika
- 400 grams peeled tomatoes in juice
- 1 cup beef stock or water
- 2 onions, diced
- 2 cloves garlic, sliced
- 3 carrots, peeled and cut into chuncks
- 1 stick celery, finely sliced
- 1 tablespoons Italian parsley, chopped
- 2 cup plain yoghurt
- 1.5 kilograms blade steak, cut into large cubes
- 1 leaf fresh (or dried) bay
- 60 grams plain flour
- 1 pinch salt
- 1 pinch pepper
- 300 mL white or red wine
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 6In a bowl, combine the flour and the paprika. Roll the beef in the mix to coat. Place into a lidded casserole dish that will hold the ingredients comfortably with not too much extra space.
- Step 3 of 6In a food processor, or using a wooden spoon, crush the tomatoes, and add to the meat. Add all remaining ingredients to the casserole and stir. The meat should be almost covered by liquid.
- Step 4 of 6Press a piece of baking paper over the contents and cover with lid. Cook in the oven, undisturbed, for 2 hours.
- Step 5 of 6Remove from oven. Add salt and freshly ground pepper to taste. Check whether meat is tender, and cook longer if necessary. Give it another 20 minutes and then check again.
- Step 6 of 6Top beef stew with parsley and serve with yoghurt.
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 6In a bowl, combine the flour and the paprika. Roll the beef in the mix to coat. Place into a lidded casserole dish that will hold the ingredients comfortably with not too much extra space.
- Step 3 of 6In a food processor, or using a wooden spoon, crush the tomatoes, and add to the meat. Add all remaining ingredients to the casserole and stir. The meat should be almost covered by liquid.
- Step 4 of 6Press a piece of baking paper over the contents and cover with lid. Cook in the oven, undisturbed, for 2 hours.
- Step 5 of 6Remove from oven. Add salt and freshly ground pepper to taste. Check whether meat is tender, and cook longer if necessary. Give it another 20 minutes and then check again.
- Step 6 of 6Top beef stew with parsley and serve with yoghurt.
Nutrition per serving
1796 Kilojoules
Protein43 grams
Fat20 grams
Carbs12 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 6In a bowl, combine the flour and the paprika. Roll the beef in the mix to coat. Place into a lidded casserole dish that will hold the ingredients comfortably with not too much extra space.
- Step 3 of 6In a food processor, or using a wooden spoon, crush the tomatoes, and add to the meat. Add all remaining ingredients to the casserole and stir. The meat should be almost covered by liquid.
- Step 4 of 6Press a piece of baking paper over the contents and cover with lid. Cook in the oven, undisturbed, for 2 hours.
- Step 5 of 6Remove from oven. Add salt and freshly ground pepper to taste. Check whether meat is tender, and cook longer if necessary. Give it another 20 minutes and then check again.
- Step 6 of 6Top beef stew with parsley and serve with yoghurt.