Caveman’s beef stew
Ingredients
- 500 g chuck/stewing steak cut into large cubes
- 3 x stalks of celery roughly cut
- 2 x carrots cut into chunks
- 2 x brown onions finely chopped
- 4 cloves xgarlic minced
- 1 x large sweet potato chopped into large cubes, or 2 smaller ones
- 6 x ripe red tomatoes chopped or 1 tin of diced tomatoes
- 1 cups – 2of beef stock has to be beef stock. I was silenced when I suggested chicken or vegetable stock as a possible alternative
- 2 x bay leaves
- 1 teaspoon of thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
Method
Step 1.Preheat oven to 180C.
Step 2. Slightly brown the cubes of beef in a large ovenproof casserole dish. Once browned remove from the pan and rest it aside.
Step 3. In the same empty dish add the vegetables in the remaining oil and beef juices and soften for approximately 5 – 10 minutes.
Step 4. Once you have cooked the vegetables until slightly tender add the beef back along with tomatoes, bay leaves, thyme, seasoning, sweet potato and beef stock, enough stock so it just covers everything in the pan.
Step 5. Bring to a gentle boil and then place the dish in the oven for approximately 2 ½ hours. If you find there a little more liquid than desired just keep cooking until you have the desired consistency. Let it rest for 20mins before devouring. You can’t go wrong.
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Recipe Info
Tip: Recipe Information: Dairy, soy, gluten, wheat free, nut and peanut free. Can be made egg free.