LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
3 HRS 45 MINS
15 MINS
3 HRS 30 MINS
INGREDIENTS
1 tray (1 kg) beef shin, on the bone
Salt and pepper
2 tbsp cooking oil
1 large onion, chopped
3 cloves garlic, thinly sliced
3 fresh bay leaves
4 sprigs fresh thyme
4 sprigs fresh origanum
¼ cup Wellington's Full Flavour Tomato Sauce
¼ cup Wellington's Worcestershire Sauce
2 packets (+- 50g) onion soup powder
4 cups (1L) beef stock
3 carrots, sliced into thirds
5 baby marrows, sliced into thirds
Serving suggestion:
Rice or crusty bread, fresh herbs to garnish
METHOD
1. Pat the beef stew meat dry with paper towel, then season generously with salt and pepper.
2. Heat the oil in a large pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3–4 minutes per batch. Remove and set aside on a plate.
3. Lower the heat to medium. Add the chopped onion, garlic, bay leaves, fresh thyme and fresh origanum to the pot and sauté until soft and fragrant, about 5 minutes.
4. In a measuring jug, whisk together the Wellington's Full Flavour Tomato Sauce, Wellington’s Worcestershire Sauce, onion soup powder and beef stock and add to the pot.
5. Add the browned beef back into the pot along with any resting juices. Bring to a gentle simmer.
6. Reduce the heat to low, cover the pot, and let the stew simmer gently for 3 hours, stirring occasionally, until the beef starts to become tender.
7. Add in the carrots. After 10 minutes, add in the zucchini. Continue to simmer, for a further 15 minutes, or until the vegetables are fork-tender.
8. Season with additional salt and pepper to taste.
Ladle the hot stew over rice, finish with a scattering of fresh herbs and ENJOY! *Chef’s tip: if there’s leftover sauce, use it as a cooking liquid for rice, grains, pasta etc!
Homestyle Beef Stew
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
3 HRS 45 MINS
PREP TIME:
15 MINS
COOK TIME:
3 HRS 30 MINS
Homestyle Beef Stew
INGREDIENTS
1 tray (1 kg) beef shin, on the bone
Salt and pepper
2 tbsp cooking oil
1 large onion, chopped
3 cloves garlic, thinly sliced
3 fresh bay leaves
4 sprigs fresh thyme
4 sprigs fresh origanum
¼ cup Wellington's Full Flavour Tomato Sauce
¼ cup Wellington's Worcestershire Sauce
2 packets (+- 50g) onion soup powder
4 cups (1L) beef stock
3 carrots, sliced into thirds
5 baby marrows, sliced into thirds
Serving suggestion:
Rice or crusty bread, fresh herbs to garnish
METHOD
1. Pat the beef stew meat dry with paper towel, then season generously with salt and pepper.
2. Heat the oil in a large pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3–4 minutes per batch. Remove and set aside on a plate.
3. Lower the heat to medium. Add the chopped onion, garlic, bay leaves, fresh thyme and fresh origanum to the pot and sauté until soft and fragrant, about 5 minutes.
4. In a measuring jug, whisk together the Wellington's Full Flavour Tomato Sauce, Wellington’s Worcestershire Sauce, onion soup powder and beef stock and add to the pot.
5. Add the browned beef back into the pot along with any resting juices. Bring to a gentle simmer.
6. Reduce the heat to low, cover the pot, and let the stew simmer gently for 3 hours, stirring occasionally, until the beef starts to become tender.
7. Add in the carrots. After 10 minutes, add in the zucchini. Continue to simmer, for a further 15 minutes, or until the vegetables are fork-tender.
8. Season with additional salt and pepper to taste.
Ladle the hot stew over rice, finish with a scattering of fresh herbs and ENJOY! *Chef’s tip: if there’s leftover sauce, use it as a cooking liquid for rice, grains, pasta etc!