A slow beef and vegetable stew for the centre of the table.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1 kg beef chuck, cubed
- 2 tbsp olive oil
- 2 onions, chopped
- 3 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 3 garlic cloves
- 2 tbsp tomato paste
- 750 ml beef stock
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper
Method
- Season beef and brown in oil in batches. Set aside.
- Soften onions for 5 minutes. Add garlic and tomato paste for 1 minute.
- Add stock, bay, thyme and beef. Bring to a gentle simmer and cover.
- Cook on low heat for 1½ hours, stirring occasionally. Add carrots and potatoes.
- Cook another 45–60 minutes until beef and vegetables are tender. Uncover to thicken if needed, remove bay and adjust seasoning.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
