This delicious slow cooked beef stew takes a few minutes to prep; once
in the oven you can get on with your day. With the addition of potato and
carrot it is a one pot meal in itself: hearty and filling. Recipe shared by Miriam Cooper from Mimi’s Bowl. We love it!
Makes 2 adult, or 4 small child portions
Ingredients
2 tablespoons olive oil
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 small potatoes, peeled and chopped
1 tablespoon tomato purée
1 spring of thyme
500ml no salt stock, or water
400g braising beef, cut into chunks
Directions
- Preheat the oven to 170ºC (fan oven)
- Heat the oil in a heavy bottomed casserole dish over a medium heat:
add the chopped onion and carrot and soften for 5-10 mins, without
browning. Then add the thyme, tomato purée, potato and stock, or
water: bring up to the boil - Meanwhile brown the braising steak in a little olive oil, in batches,
searing all sides. I use a frying pan that I can warm to a high temp. Add
the beef and the rest of the juices to the veg: after each batch is
cooked (2-3 batches). - Once all the beef has been added, and the stew has come up to the
boil, add a tightly fitting lid. Place in the oven for 1 hour 15 mins to
cook. - Check halfway through cooking to see if any more liquid is needed
For more recipes and ideas check Mimi’s Bowl website https://www.mimisbowl.com/
