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Beef Stew
Beef Stew | Recipe
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Beef Stew | Recipe

Rating:
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(0) Rate the recipe
Just Spices
Cooking Time:
30 min
Just Spices
Rising / Brew Time:
165 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • 4 tbsp
    Meat & Roast Seasoning
    For the perfect Sunday roast £3.99 £66.50/kg Incl. 0% Tax, excl. shipping
  • 1.5 kg
    beef braising steak
  • 2
    onions
  • 7 cloves
    garlic
  • 4
    large carrots
  • 500 g
    small potatoes
  • 3 tbsp
    oil
  • 1 tbsp
    balsamic vinegar
  • 2 tbsp
    tomato paste
  • 1 tbsp
    flour
  • 150 ml
    red wine
  • 500 ml
    beef stock
  • 400 ml
    water
  • salt
  • 6 sprigs
    parsley

1
Pat the beef dry with kitchen paper and cut into 3 cm chunks. Peel the onions, cut them in half and quarter each half. Peel the garlic and roughly crush the cloves. Wash and peel the carrots and cut them diagonally into 3 cm pieces. Wash and peel the potatoes and cut them in half lengthwise.


2
Preheat the oven to 190°C.


3
Salt the meat all over and brown in 3 batches. Heat 1 tbsp of oil in a large ovenproof pot over a high heat. Put the beef in the pot and fry on all sides so that it browns nicely. Remove each batch and set aside. 


4
Reduce the heat slightly, add the onions and garlic to the pot and sauté for about 2 minutes. Add the balsamic vinegar and stir so that the sediment dissolves. Add the tomato paste and fry for another minute. Add the meat again and stir in the flour. Then deglaze everything with red wine and simmer for 2 minutes. Add the beef stock, the water and the Meat and Roast Seasoning. Then cover and put everything in the oven for 2 hours.


5
Remove the pot from the oven and add the potatoes and carrots. Cook for another 40 minutes until the vegetables are cooked.


6
Wash the parsley, pat dry, roughly chop and stir through. Season the stew with salt and pepper.

Nutritional information: (Per person)

Calories
530
kcal

Carbohydrates
22
g

Protein
57
g

Fat
22
g

Method

1
Pat the beef dry with kitchen paper and cut into 3 cm chunks. Peel the onions, cut them in half and quarter each half. Peel the garlic and roughly crush the cloves. Wash and peel the carrots and cut them diagonally into 3 cm pieces. Wash and peel the potatoes and cut them in half lengthwise.


2
Preheat the oven to 190°C.


3
Salt the meat all over and brown in 3 batches. Heat 1 tbsp of oil in a large ovenproof pot over a high heat. Put the beef in the pot and fry on all sides so that it browns nicely. Remove each batch and set aside. 


4
Reduce the heat slightly, add the onions and garlic to the pot and sauté for about 2 minutes. Add the balsamic vinegar and stir so that the sediment dissolves. Add the tomato paste and fry for another minute. Add the meat again and stir in the flour. Then deglaze everything with red wine and simmer for 2 minutes. Add the beef stock, the water and the Meat and Roast Seasoning. Then cover and put everything in the oven for 2 hours.


5
Remove the pot from the oven and add the potatoes and carrots. Cook for another 40 minutes until the vegetables are cooked.


6
Wash the parsley, pat dry, roughly chop and stir through. Season the stew with salt and pepper.

Nutritional information: (Per person)

Calories
530
kcal

Carbohydrates
22
g

Protein
57
g

Fat
22
g

Beef stew  

Beef stew or goulash is an all-time winter classic! The meat is cooked in a red wine stock for 2 hours until it’s as soft as butter. This allows the diverse flavours of the Meat & Roast Seasoning to develop perfectly. You’ll enjoy the delicious aromas of this dish while cooking – and even more so when eating together with your friends or family!

 

Christmas recipes

On festive occasions, we like to spend a little longer in the kitchen to cook something extra special for a crowd. How about a coq au vin or beef Wellington for Christmas this year? Our collection of Christmas recipes makes meal planning for this busy time of year a breeze. 

 

Ingredients

Persons
  • 4 tbsp
    Meat & Roast Seasoning
    For the perfect Sunday roast £3.99 £66.50/kg Incl. 0% Tax, excl. shipping
  • 1.5 kg
    beef braising steak
  • 2
    onions
  • 7 cloves
    garlic
  • 4
    large carrots
  • 500 g
    small potatoes
  • 3 tbsp
    oil
  • 1 tbsp
    balsamic vinegar
  • 2 tbsp
    tomato paste
  • 1 tbsp
    flour
  • 150 ml
    red wine
  • 500 ml
    beef stock
  • 400 ml
    water
  • salt
  • 6 sprigs
    parsley
Recipe

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