Classic Beef Stew
Ingredients
200g Darta broad beans
200g Darta carrots
200g Darta peas
1.5kg beef chuck roast
¼ cup corn flour
1 tbsp paprika
Salt and black pepper, to taste
3 tbsp olive oil, divided
2 onion, chopped
4 cloves garlic, minced
3 tbsp tomato paste
1 cup red wine
3 cups beef stock
3 tbsp Worcestershire sauce
3 medium yellow potatoes
2 bay leaves
Handful of Fresh Parsley
Instructions
Hearty, comforting, and full of flavour, this Classic Beef Stew is a family favourite that never goes out of season. Tender beef simmered with wholesome vegetables like Darta carrots, peas, and broad beans creates the perfect midweek dinner. And the best part? The leftovers taste even better! Try mixing them with spaghetti for an easy second-day meal everyone will love. Click here to learn how to make this divine classic beef stew recipe!
Prepare the beef
- Cut the beef chuck roast into 4–5 cm chunks.
- Pat dry with paper towels, then season with salt, pepper, paprika, and coat lightly with corn flour.
Sear the beef
- Heat 2 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Brown the beef in batches (avoid overcrowding) until golden on all sides. Remove and set aside.
Sauté aromatics
- Add the remaining 1 tbsp olive oil to the same pot.
- Sauté onions for 4–5 minutes until softened, then add garlic and cook for 1 more minute.
Add Darta veg
- Stir in Darta broad beans, carrots, and peas.
- Sauté until vegetables are cooked through.
Build flavour
- Stir in the tomato paste and cook for 2 minutes to deepen flavour.
- Add the Worcestershire sauce, and return the beef to the pot.
- Deglaze with red wine. Simmer until slightly reduced.
Add liquid & seasonings
- Add potatoes (cut into chunks).
- Pour in beef stock and add the bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender
Finish & serve
- Remove bay leaves.
- Adjust seasoning if needed.
- Garnish your serving generously with fresh parsley, and enjoy!