Beef Stew
Rated 5.0 stars by 1 users
Category
Stew
Servings
4
Prep Time
15 minutes
Stove Time
35 minutes
Wonderbag Time
3 Hours
A traditional, warming beef casserole with a thick, rich gravy and chunky root vegetables – an ideal recipe for cheap cuts, as slow-cooking guarantees a soft and tender dish that almost melts in the mouth.
Author:Wonderbag
Ingredients
- 1kg stewing beef (feather blade or brisket works nicely), cut into nice large chunks
- Salt and pepper
- 2 tbsp flour
- 2 tbsp olive oil
- 1 medium onion, chopped finely
- 4 garlic cloves, chopped finely
- 2 tsp thyme
- 2 tbsp brown sugar
- 200ml red wine (optional)
- 1 can of chopped tomatoes
- 2 beef stock cubes
- 450g carrots, sliced on the diagonal
- 450g potatoes, sliced on the diagonal
- A loaf of crusty bread for serving
Directions
- Coat the beef in salt, pepper, and flour until well covered. Heat the oil in a medium-large lidded pot until sizzling. Brown the beef cubes in the oil and set aside.
- Add the onions, garlic, pinch of salt, thyme, and sugar to the pot. Cook over a low heat for 5 minutes.
- Pour half of the red wine into the pot, and deglaze to release any stuck beef bits from the bottom.
- Add the rest of the wine, can of tomatoes, and stock cubes. Bring to a boil, then mix in the beef, carrots, and potatoes.
- Allow to boil for 20 minutes with the lid on. Turn off your gas or electricity, then transfer the lidded pot to the Wonderbag and allow it to stand for 3 hours.
- Serve with warm, crusty bread.
