A Classic Beef Stew
A classic dish to warm your soul on those could winter nights!
INGREDIENTS
1 tbsp olive oil
600g trimmed beef chuck steak, cut into 3cm pieces
1 medium brown onion, chopped
1 tbsp plain flour
2 tsp sweet paprika
400g canned diced tomatoes
185ml beef stock
400g halved baby chat potato
8 baby carrots, top and end cut off
2 sticks celery
200g mushrooms, button variety, chopped
1 Choko, diced
METHOD
Heat oil in a large saucepan over medium-high heat. Cook beef, turning, in batches, for 3 minutes or until browned. Transfer to a plate.
Reduce heat to medium. Cook onion in same pan, stirring, for 5 minutes or until softened. Add flour and paprika and cook, stirring, for 1 minute. Add tomatoes, stock and beef and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour.
Add potato, carrot, choko and mushrooms. Cook, covered, for 1 hour or until beef is very tender.
NOTE: You can mix it up and add any other vegetables that may tantalise your taste buds.
