Rich Beef and Veggie Stew

Download a printable PDF version of the recipe.


Makes 6 serves

  • 700g cubed beef
  • 3 large carrots
  • 5 celery stalks
  • 1 large leek
  • 2 onions
  • 500g potatoes
  • 2 cups frozen peas
  • plain flour (for coating beef)
  • 2 tablespoons tomato paste
  • minced garlic
  • dry mixed herbs
  • 100g butter
  • 250ml red wine
  • 2 litres beef stock
  • cornstarch or gravy powder for thickening


  1. Roughly chop carrots, celery, leek and onions together to make a mirepoix.
  2. Cut potatoes into rough cubes.
  3. Place plain flour in a bowl and coat the cubed beef with it.
  4. Heat the pot on the stove on high heat and add enough oil to cover the base. Seal the floured beef until it becomes a nice caramelised brown. Don’t overload the pot – only do enough beef at a time so that the pieces can all touch the base. Set aside once all sealed.
  5. In the same pot, add a little more oil and the butter. Add the mirepoix of veggies, garlic, mixed herbs and tomato paste and cook for a few minutes.
  6. Add the wine to deglaze the bottom of the pot. Cook out the alcohol for several minutes until reduced. Add in the stock.
  7. Add the beef back into the pot and add the chopped potatoes.
  8. Cover the pot with a lid and stew on low heat for 2 hours; the liquid should be bubbling gently during this time.
  9. After 2 hours, check the potatoes – they are the best indication of readiness. If they are soft but still holding their shape, the stew is ready.
  10. Add either cornstarch or gravy powder to thicken to your liking. Add the peas and allow to cook for another 10 minutes for the peas and the thickening process to complete.
  11. Serve immediately. Left overs can be kept in the fridge for a few days or in the freezer for a couple of weeks.

Download a printable PDF version of the recipe.

View on YouTube

Download a printable PDF version of the recipe.