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Beef Stew

Created by admin, Monday, 15 November 2010


This tasty stew is wonderful for dinner and so nutritious. I always serve it with a biscuit or pastry. See my recipe for the biscuit or pastry.

recipe image


At a glance
Everyday Recipes

2-3 lbs stewing beef
2 cloves garlic
2 tbsp fresh or ½ dried rosemary
2 tbsp fresh or ½ tsp dried parsley
Salt and pepper to taste (I use sea salt)
Olive oil
2 medium potatoes
2-3 small yellow potatoes
½ sweet potato
½ medium turnip
3 carrots
1 stick celery
2 parsnips
1 cup frozen mixed vegetables
1 medium onion, chopped
1 large can diced tomatoes
1 ½ cups chicken or beef broth


  1. Cut beef into small pieces and fry in olive oil with garlic, rosemary, salt and pepper, until brown.  
  2. Add a little water after beef has browned and keep adding water until it is tender, about 1 hour. Add onion and celery.
  3. Cut vegetables into chunks and put into large pot with enough water to cover them. Add about 1tsp sea salt.
  4. Simmer the turnip first, about 10 minutes, then add the carrots and cook for 5 minutes.
  5. Add the remainder of the vegetables except for the mixed vegetables. Add the cooked beef, tomatoes, and broth. Add enough water so that stew is not too thick.
  6. Bring to a boil and then simmer until vegetables are cooked. Add mixed vegetables last 5 minutes. Add the thickening (flour and water) during the last few minutes of cooking. Mix thickening as for gravy and use 2-3 tbsp to thicken the soup.
  7. Serve with biscuit or pastry.

Additional Tips

Note: I always put the tomatoes in a blender and blend them before adding to the stew.

Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 4-6


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