Now for the beef stew, I tested and came up with a simple and yummy beef stew that hubby and brother commented "delicious!"
I love how easy and forgiving stews are. You can just dump all the ingredients into the one pot and let it simmer on low heat till meat turns tender, vegetables turn soft and the gravy gets thick and tasty. It goes so, so well with rice, and not forgetting bread too, for some stews!
(Serves 2 to 3)
300g beef cubes
1 brown onion (diced)
2 carrot (cubed)
4 brastagi potatoes (quartered)
250ml beef broth (I used Campbell's Real Beef Stock)
3 tbsp vinegar
125ml red wine
5 pcs garlic (flattened with a knife/ chopper)
1 tsp of dried thyme leaves
1 tsp dried parsley
Fresh ground black pepper
Cornflour + water mixture (if required) [1 tsp cornflour + 2 tsp water]
1. Heat a casserole dish with 2 tbsp of olive oil and add in add in beef cubes to brown them. Do it over 2 batches if your casserole dish or crockpot is not big enough to brown all beef cubes.
Season beef with some fresh ground black pepper and salt.
2. Once beef has browned on the bottom side, use a tong and turn all beef cubes top side down. Again, sprinkle black pepper and salt all over beef.
4. Pour in vinegar into pot and mix with wooden spoon to "release" browned bottom of pan with vinegar.
6. Place in browned beef cubes and stir well.
7. Pour in beef broth and stir well, then add in red wine and water. Stir and let it come to a gentle boil on medium high heat.
8. Add in potato and carrot, dried parsley and thyme leaves. Stir well, cover and let it come to a boil.
9. Turn down heat and let simmer for the next 1.5 hour to 2 hours or till beef cubes turn tender and come apart when pressed in with a fork. When ready to serve, add in cornflour mixture to thicken stew gravy if required.