Levelled Up Winter Beef Stew

Beef stew: it's easy, delicious and comforting. It's basically a no-brainer for the cold winter months. However, some stews can taste pretty one-dimensional if all you're doing is throwing the lot in a pot and boiling away for an hour. 

Don't get us wrong: if you need something quick, nutritious and delicious, hacking your way to a warm dinner by dumping the ingredients in a pot, using a slow cooker or reheating leftovers, we're all for that. The most important thing is to nourish your body with high-quality food. But, if you're looking to try something new, impress a loved one or challenge your skills, this recipe is a great option. 

Ingredients

• 1 kilogram of beef chuck, cut into cubes. 
• 2 tablespoons of plain flour 
• 2 teaspoons salt 
• 1 teaspoon freshly ground black pepper 
• 3 tablespoons olive oil 
• 2 teaspoons of tomato paste 
• 4 cups bone broth or stock
• 1 teaspoon dried thyme 
• 1 teaspoon dried rosemary 
• 1 teaspoon paprika 
• 2 bay leaves
• 4 cloves garlic, minced 
• 1 large onion, chopped 
• 4 carrots, peeled and sliced 
• 4 potatoes, peeled and cubed
  

Method

1. Pre-roast your potato and carrot by coating them lightly in oil and baking for 20 minutes on 180 degrees. This will brown the outside nicely but not cook the vegetables the whole way through. Combine the salt, pepper, half of the thyme, rosemary and paprika and the flour in a marinating dish, then toss the chuck to evenly coat the pieces.

2. With one tablespoon of oil, heat a pan to medium-high. Add the chuck cubes and fry until the outside is brown and crusty. Do this in batches to avoid steaming the beef. Once it is all browned, set aside.

3. FIn the same pan, with a little extra oil if necessary, sautè the onion first until soft, and then add the onion and remaining herbs. Add the teaspoons of tomato paste and stir to cover the ingredients. When the garlic is fragrant, return the beef to the pan and add 4 cups of bone broth (or 2 cups of bone broth and 2 cups of water). Bring to a boil and then reduce the heat to a light simmer.

4. If you are using an oven-safe pot or pan, you can reduce the active labour of this recipe and the time by placing this in a pre-heated 180 degree oven. For the first half an hour, keep the lid on, and then take it off for the remaining half an hour and add the vegetables. If you're cooking on the stove, cook, covered for 45 minutes to 1 hour and then uncover and cook the vegetables for another half an hour. Reduce until your desired thickness. 

5. Season with salt and pepper and serve with bread, pasta, rice or on its own!