Family-Style Beef Stew

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 1clove garlic
• 1pcs beef-style stock cubes
• 300g beef chuck
• 20ml worcestershire sauce
• 50g tomato paste
• 2pcs potato
• 150g peas
• 125ml (½ cup) boiling water
• 15ml plain flour
• 10ml olive oil
• 10g butter
• 15ml milk

Method

1. Step 1 — Prep ingredients
   This recipe can be cooked in either a slow cooker or oven. Turn the electric slow cooker to low or preheat the oven to 150C, fan-forced. Coarsely chop the onion. Quarter the carrot lengthwise and cut into large chunks. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Prep and brown beef
   Cut the beef into 3cm chunks. Put 1 tbs flour on a plate and season with salt and pepper. Dust the beef in the seasoned flour, then shake off excess. Heat 2 tsp olive oil in a medium frypan over high heat (or use a medium ovenproof saucepan for the oven method). Cook the beef, reserving the excess flour, for 2 mins each side or until well browned.
3. Step 3 — Slow cook stew
   Add the beef, onion, carrot, garlic, stock, worcestershire sauce, half the tomato paste* and reserved flour to the slow cooker. Season with salt and pepper. Cook, covered, for 8 hrs or until the beef is very tender. (If using the oven method, add the ingredients to the browned beef, stir and bring to the boil. Cover and bake for 2 hrs.)
4. Step 4 — Cook potato
   20 mins prior to serving, peel the potatoes and cut into 3cm chunks. Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 15 mins or until tender. Drain and return to the pan (for fluffy mash, drain the potatoes well, then leave in the hot pan for a few minutes to evaporate any moisture).
5. Step 5 — Cook peas
   Meanwhile, bring a small saucepan of water to the boil. Cook the peas in the pan of boiling water for 2 mins or until just tender. Drain.
6. Step 6 — Mash potato and serve
   Mash the potato until smooth. Add 10g butter and 1 tbs milk, season with salt and pepper and stir to combine. Taste the stew, then season with salt and pepper. Divide the mashed potato, stew and peas among bowls to serve.

Allergens

Gluten, Wheat, Milk