With the colder weather making itself at home around these parts, I’m busting out the cheap cuts of beef and preparing hearty meals to comfort my family.
This stew can be put on in the early afternoon and come 6pm you have a wonderful, flavourful, rich, satisfying stew on the table before you.
These types of dishes are not the prettiest when served, in fact when I dished this up on Sunday night my six and four year old declared they wouldn’t like it because it looked ‘yuck’ but ate it all up and asked for seconds. ‘Haha kids… here is another life lesson… just because something doesn’t look nice, blah blah blah, don’t judge a book by its cover!” You know, every opportunity to teach them how the world works. 🙂
- olive oil
- 1/2 C plain flour
- 500g blade or chuck steak (or any slow cooking cut), patted dry and cut into 1cm chunks
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 large carrots, washed & chopped
- 3 sticks of celery, washed and chopped
- 4 potatoes, washed, but skin on, chopped into 1cm chunks
- 2 beauregard or purple kumara, washed and chopped into 1cm chunks
- 1 t smoked paprika
- 2 bay leaves
- 1 C beef stock or broth
- 1/2 C red wine (if desired, otherwise extra water)
- 1 tin of chopped tomatoes
- salt & pepper to taste
- Over a medium heat, warm the 1-2 T oil in a cast iron pan (or a casserole dish that can transfer to the oven).
- Preheat oven to 170 degrees Celsius.
- Place 1/2 C plain flour in a bowl and season with salt & pepper.
- Toss the chopped meat in batches and cook in two or three lots in the hot oil. Brown on all sides before removing to a bowl. Repeat until all beef is cooked, adding extra oil if the pan gets too dry.
- Add 1 T oil to the pan. Add onion and cook for 2 minutes, then add garlic and paprika.
- After an additional couple of minutes, add the celery and carrot, followed by the potato and kumara and cook for 5 minutes, stirring well.
- Add wine if using, and allow it to bubble away for a minute or two to burn off the alcohol. If you're not using wine, add the stock and bring to the boil.
- Add tinned tomatoes and return the beef (with resting juices) to the pot. Add bay leaves, stir well and cover.
- Place in preheated oven and set timer for one hour.
- Stir after an hour and replace lid, set timer for an additional hour.
- Sauce should be thickened. Season to taste with salt and pepper.