A melt-in-your-mouth rich, beef stew.
- Ingredients 13
- Prep Time 00:25
- Cook Time 02:30
- Serves 4
- 1 kg chuck steak (beef)
- 50 g butter
- 3 tbs tomato paste
- 3 cup beef stock (liquid)
- 1/4 cup oregano finely chopped
- 1 onion chopped
- 1 tbs balsamic vinegar
- 2 carrot chopped
- 2 cup mushrooms sliced
- 425 g canned chopped tomato
- 2 tbs gravy powder
- 1 tsp salt and pepper *to taste
- 1 cup plain flour
- 1 bowl 1 casserole dish
- In a bowl, add plain flour and season with salt and pepper. Add steak and coat with the flour mix.
- In a large casserole pot, melt the butter and toss meat until seared or slightly golden.
- Add the tomato paste while gently stirring and pour in beef stock and balsamic vinegar.
- Stir in onion, carrots, mushrooms, finely chopped oregano and canned tomatoes.
- Mix well and simmer for approximately 2 hours on low heat. Stir occasionally.
- Serve with mashed potatoes, steamed beans and crusty bread.
I have occasionally needed to add cornflour towards the end of cooking to thicken. This stew tastes better the next day and can also be used as a filling for pies. I have also substituted red wine for balsamic vinegar, and you can add additional vegetables that you prefer. The secret trick to a perfect stew is to add a tablespoon of butter stirred through at the end. I prefer to use Gravox.