Beef and Potato Stew
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 2-4
Yields: 4 small servings
Ingredients
- 2 medium sized onions, chopped
- 400 g minced beef
- 400 g new potatoes
- 20 ml olive oil
- 3 large carrots, cut into large pieces
- 2 garlic cloves
- 1 cup garden peas (fresh or frozen)
- 1 liter beef stock
- 1⁄2 teaspoon celery salt (use sea salt if not available)
- 1⁄2 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornflour (for thickening if needed)
Directions
- Gently soften the onions in a large deep pan.
- Add the carrots and allow to soften a little.
- Add the beef and allow to colour.
- Stir in the chopped garlic, pepper and celery salt cooking in for a minute.
- Pour in the Worcestershire sauce.
- Add the potatoes.
- Add the peas.
- Add the stock and simmer for a good hour (the longer the better).
- To thicken the gravy, mix cornflour with a little cold water and mix into a paste, add this into the gravy.
- Often served with extra vegetables and pickled red cabbage or beetroot.
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