Beef Stew Recipe

Winter Recipe of the Month (June, Dinner)


2 tablespoons olive oil

1kg of Beef Chuck Casserole Steak, cut into 4cm chunks

1 brown onion, chopped

3 tablespoons tomato paste

2 teaspoons sweet paprika

1 tablespoon plain flour

1 1/2 cups beef stock

150g button mushrooms, quartered

2 carrots, peeled and thickly sliced

1kg sweet potatoes, peeled, cut into 4cm chunks

200g green beans, trimmed,cut to 4cm

1/2 greek yoghurt, to serve
  Step 1
Heat half of the olive oil in a large saucepan and cook the beef over a high heat in 3 batches until brown. Once brown transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Cook for 5 minutes, until soft. Add tomato paste and paprika and sprinkle flour over. Cook, stirring, for 1 minute. Gradually add stock, stirring constantly.
Step 2
Return meat to the pan, cover and bring to the boil. Reduce heat to low and stir gently, covered, for 1 hour. Add mushrooms, carrot and sweet potato. Replace lid and cook for 45 minutes then add beans and cook a further 15 minutes.
Step 3
Serve topped with a dollop of greek yoghurt.


  • Paul Dalton

    Yum! I cooked this tonight and it was yummy. Thanks