There’s nothing more comforting than hot, tasty stew when it’s cold and miserable out. Letting this simmer for a while is the secret here, as this results in soft, succulent chunks of beef and super flavorsome vegetables. This can be served with some simple yet satisfying mashed potato, or you could try making some dumplings to throw on top of the stew 5 minutes before the end of the cooking time.
Ingredients (serves 4):
- 15 oz stewing steak chunks
- 1 large white onion
- 4 cloves garlic
- 2 large carrots
- ½ swede
- 2 cups beef stock
- 1 cup red wine
Instructions:
- Chop up the onion, carrots, swede, and garlic
- In a large pot heat some oil and then add the onion, carrots, and swede
- Fry this for 5-10 minutes, until the veg has started to soften
- Add the beef chunks and continue to fry for another 5 minutes
- Add the garlic, thyme, and paprika and fry for another 5 minutes, until there’s no visible pinkness to the beef
- Pour in the beef stock and the red wine, and increase the heat, stirring regularly
- Continue to let this simmer for 20-30 minutes, stirring to make sure the bottom doesn’t stick
- When the liquid has thickened, it’s ready to serve – enjoy!
