Hearty Beef Stew
Nothing compares to the wholesome goodness of a beef stew on a winter’s night.


  • 1,5 kg beef stew meat cut into 2cm cubes
  • 1 tbsp Flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp vegetable oil
  • 1 chopped onion
  • 625ml tomato purée
  • 1 tsp basil
  • 3 medium potatoes, peeled and cubed
  • 2 medium carrots, chopped
  • 125ml beef stock


  1. Preheat oven to 180°C.
  2. Combine flour with salt and pepper in a bowl.
  3. Toss the cubes of meat into the mixture until evenly coated.
  4. In a heavy ovenproof saucepan heat the vegetable oil over medium-high heat and cook the onions.
  5. Add the beef cubes and brown evenly.
  6. Add the tomato puree and basil.
  7. Bring to a boil, then cover and bake in the oven for an hour without stirring.
  8. Add the potatoes, carrots and stock and continue to cook in the oven for a further 1½ hours, or until the vegetables are cooked through and the beef is fork-tender.

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