This creamy and deliciously tender beef stew will warm everyone's heart and belly.
If you are in the mood for some hearty winter food, then you can't go past a warming beef stew to fill that desire. This recipe is easy to prepare but the longer you cook the meat, the more tender it will turn out. I have done this recipe a few times and would leave the meat cooking for 2 hours on low which always ended with a great result. Add more beef stock as you cook so as not to run out of liquids while cooking.
This is a meal you can make a large pot of and freeze for those cold rainy days.
If you are having Christmas in a colder climate, then this stew is also great for the holidays when it's too cold to go outside. This comforting stew is sure to win everyone over and a good quality steak will ensure the meat falls apart when you eat it.
If you like sour cream then use it in place of the cream. The meal turns out a lot more flavoursome. This is also in which you can sneak lots of vegetables in. Try using zucchini, corn or anything healthy that you like eating in a stew. Carrots and peas are the basic staples, but feel free to use other greens and vegetables.
Serve up with mashed potatoes or on a bed of rice.
Preparation Time: 20 minutes
Cooking Time: 1.5 hours
Makes: 6 or more servings
Ingredients 1kg of beef steak (rump, blade)
2.5 cups of beef stock
2 tablespoons of corn flour
2 brown onions
3 garlic cloves
4 medium carrots
250g of peas
1 cup of cream or sour cream
Rice to serve up
Dice the steak up into cubes.
Fry up onion and carrots on olive oil.
Add the meat and brown it.
Add the beef stock and the cornflour. Stir to thicken the sauce. Stir on high until ingredients are combined and cooked. Add the peas.
Cook for an hour on low until the meat is soft.
Cook for an extra half an hour, add more beef stock if the liquids have evaporated.