Best Ever Winter Beef Stew

R 299.99

The Best Ever Winter Beef Stew:

yield: 8 SERVINGS               prep time: 20 MINUTES           cook time: 70 MINUTES 

Beef Stew with wonderfully aromatic sensations, super cozy, and filled with so many goodies – tender chunks of steak, mushrooms, potatoes, and carrots. All good things here, stewing in that perfectly hearty, rich gravy.


2 tablespoons olive oil

2 pounds top sirloin steak, diced

Kosher salt and freshly ground black pepper, to taste

1 medium sweet onion, diced

2 large carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1/2 cup dry red wine

2 1/2 cups beef stock

4 sprigs fresh thyme

2 bay leaves

1 large russet potato, peeled and cut in 1/2-inch chunks

2 tablespoons chopped fresh parsley leaves

Box Contents:

  • Sirloin Steak Thick Cut 2's 850g
  • Onions 1kg
  • Leeks 300g
  • Carrots 1kg
  • Whole Celery min. 200 g
  • Mushroom White 250g
  • Baby Potatoes 1kg
  • Parsley 30g
  • Thyme 30g


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  6. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
  7. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
  8. Serve immediately.

Recipe on blog:

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