Beef Stew

with Sweet Potato & Carrots

This timeless French beef stew is the epitome of comfort food for chilly weather. Slow-cooked in the oven for hours, the meat turns incredibly tender, immersed in a luscious red wine sauce. The seared beef chunks are lovingly braised with garlic and onions, creating a soul-satisfying dish that warms you up on a cold night.

Serves 6

Effort: Moderate

Prep: 10 mins

Cook: 3hrs 30 mins

Gluten free

Ingredients

• 1.5kg boneless beef chuck, cut into 1½-inch pieces

• 1/4 cup cornflour

• 3 tablespoons olive oil

• 2 medium onions, cut into 1-inch chunks

• 4 cloves garlic, chopped finely

• 2 tbsp balsamic vinegar

• 2 tbsp tomato paste

• 2 cups dry red wine

• 4 cups beef stock

• 2 bay leaf

• 1/2 tsp dried thyme

• 1 tsp sugar

• 4 large carrots, peeled and cut into 1-inch chunks

• 600g sweet potato

• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 190c/ 170c fan and set a rack in the lower middle position.

1. Pat the beef dry and coat with the cornflour, salt and pepper. In a large Dutch oven or large heavy bottomed pan , heat 1 tbsp of the olive oil over medium-high heat until hot and shimmering.

2. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tbsp more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.

4. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan.

5. Add the red wine, beef stock, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

6. Remove the pot from the oven and add the carrots and sweet potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.

7. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm with fresh parsley, crusty bread and extra veggies.

Hints & tips

Beef - Other cuts of beef that work well in this stew - bolar blade roast diced up, top side roast diced up.

Tips - This stew improves in flavour if made at least 1 day ahead. Reheat, covered, over medium heat or in a 190c/ 170c fan oven. Garnish with fresh parsley, if desired.

If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.

Red wine - Use a dry red wine for this recipe such as a shiraz - a cheapy bottle will work just fine. Please don’t use sweet red wine.

Easy swaps - Swap the sweet potato for regular potato if you prefer.

Serving suggestion - Serve the stew in bowls with hot crusty bread and extra green veggies.

Portion size - This is a large recipe. Its great for batch cooking an d freezing for later. See below for best freezing practices.

Storage - Store in the fridge for up to 6 days. Leftovers are perfect for quick lunches!

Freezer-Friendly Instructions - The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.