Prep 20 mins
Cook 1 hr 15 mins
I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.
- 59.14 ml vegetable oil
- 907.18 g stewing beef, cut into 1 inch cubes
- 118.29 ml chopped onion
- 2 garlic cloves, minced
- 946.36 ml water
- 226.79 g can tomato sauce
- 4 bay leaves
- 2.46 ml thyme leaves (or 1 sprig fresh)
- 4.92 ml salt
- 1.23 ml pepper
- 453.59 g peeled carrot, cut in large pieces
- 3 potatoes, diced
- 283.49 g package frozen peas
- 59.14 ml cornstarch, mixed in (optional)
- 118.29 ml cold water (optional)
- 0.19-0.32 ml maggi seasoning
- In large Dutch oven heat oil over medium heat.
- Add meat; brown well.
- Add onion and garlic; saute until transparent.
- Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.
- Add bay leaves, thyme, salt and pepper.
- Bring to a boil; cover, reduce heat and simmer 45 minutes.
- Add carrots, potatoes and peas.
- Cover and cook 30 minutes on medium low or until vegetables are tender.
- Add corn starch slurry if sauce is too watery.
- Bring stew to a boil, stirring constantly.
- Boil 1 minute.
- Add Maggi seasoning and serve with crusty rolls.
- **Note-Time can be reduced if cooking in a pressure cooker.
- However, please check your pressure cooker instruction booklet for proper times.
- Each pressure cooker is different.
- Mine reduces time by 1/3.
- Some others reduce cooking time by 2/3.
WOW great flavor. Ironically, I didnt end up using my pressure cooker, but the meat was wonderfully tender and the gravy was really tasty. I didnt have Maggi seasoning so I used kitchen boquet, a browning/gravy sauce.
We really enjoyed this stew! It was easy to prepare, the instructions were clear, and the result was a thick and hearty stew. Next time I make this, I think I'll add some red wine after the meat is browned and the onions tender, then reduce. I think that this would give this dish the depth of flavor that would put it over the top. Thanks for a great recipe, Pan Nan! :)
Fallowed the recipe to the letter but at the last minute i made some adjustments to meet our personal taste .It was easy and turned out to be a wonderfull meal that we will do again