Rich Beef Stew

A melt-in-your-mouth rich, beef stew.

Preparation time

  • 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


  1. In a bowl, add plain flour and season with salt and pepper. Add steak and coat with the flour mix.
  2. In a large casserole pot, melt the butter and toss meat until seared or slightly golden.
  3. Add the tomato paste while gently stirring and pour in beef stock and balsamic vinegar.
  4. Stir in onion, carrots, mushrooms, finely chopped oregano and canned tomatoes.
  5. Mix well and simmer for approximately 2 hours on low heat. Stir occasionally.
  6. 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.