Beef stew is the classic winter warmer, rich and hearty, especially pared with crusty bread or fluffy mashed potatoes.
This recipe is very forgiving, – add more of what you like, omit what you don’t, the main thing is that you have to simmer for 3 hours or more. I used a cast-iron pot to simmer, this distributes the heat evenly and I’m convinced, allows the flavours to develop better.
This recipe also reheats well in the microwave.
1kg of rump steak (cubed)
250g of reduced beef stock + water (or use 750ml of stock)
½ bottle of red wine
2 onions, peeled and cut into eights
2 carrots, peeled and cut into chunks
2 waxy potatoes, peeled and cut into chunks
4 cloves garlic
1 tsp thyme
2 bay leaves
(You can add tomato paste for a sweeter flavor, if preferred)
Toss the cubed beef with salt, pepper and flour, and then brown in a cast iron pot. Put aside.
Pour in the red wine and beef stock, deglaze the pot by scrape the caramelized bits on the base of the pot into the stock. Simmer for 5 minutes.
Return the meat to the pot with the vegetables, thyme and bay leaves. Season liberally with salt and pepper.
Simmer, covered, for 3 hours. Season to taste. Serve with warm crusty bread or buttery, mashed Agria potatoes. Delicious!