Beef Stew
Given that it’s my first ever food post, here are some important notes:
all meals cooked here unless otherwise stated serve 3-5 servings
my dutch oven is a 22-inch dish
I grew up never really cooking much so I’m always learning, if anything’s a bit off, I apologise in advance!
Now we get to the real deal. Making this beef stew was the best thing I ever did, and the first thing I learnt to do with this new baby of mine, the Lecreuset Ocean Blue Dutch Oven. It was my first costly post and I thought there was no better thing to learn to perfect than the beef stew recipe I’d been making regularly. Typically I cook it in a metal pot but that causes a lot of the heat to escape and the beef isn’t stewed in the tender, fall off the fork type I was looking for.
This meal is perfect for cooking and then freezing extra portions, and can be eaten with bread and rice.
Watch the reel on Instagram here
Ingredients
1 yellow onion, chopped
5 medium sized potatoes, cubed
2 large carrots, cubed
500g of beef cubes / you can use any cut that can be cut into chunks
500ml of beef / vegetable stock
1L of water - you can decide to add more later - Flour (to thicken soup, optional)
Steps:
Fry the onions till slightly browned
Fry the beef cubes till slightly cooked
Deglaze with the broth and water
Add in all the carrots and potatoes
Stew it for as long as you like to get the texture of the beef you want (I stewed the mixture for 5 hours)
Serve with hot steaming rice! (Top with dried shallots or chopped scallions!
