Beef Stew

StewIt’s a classic French beef stew, otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised in a wine-based broth.  After a few hours of slow cooking, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce. This rich, dark, comforting stew which can be served with bread, rice, pasta, noodles ……..



Beef Stew Recipe


  • 500 grams Beef (cut into bite size pieces)
  • ¼ cup of All Purpose Flour
  • 3 tbsp. Olive Oil
  • 2 Onion
  • 2 Potatoes
  • 1 cup Red Wine
  • 1 Carrot
  • 3 Celery Stalks
  • 4 Garlic Cloves Chopped
  • ¼ cup Tomato Pure
  • 3 ½ cups Stock/water
  • 1 Bay Leaf
  • 1 tbsp. Thyme
  • 1 tbsp. Rosemary
  • 1 cup Green Peas
  • Salt and Pepper to taste


  1. Cut onion, potatoes, carrot and celery in to bite size pieces and keep it aside.
  2. Heat a deep pan; add the oil in to it, heat until it starts to smoke a little.
  3. Add the beef and season with salt and pepper, seared well on all sides.
  4. Remove from the pan onto a plate, cover it and set aside.
  5. To the same pan with add carrots, potatoes and celery, season with salt and pepper.
  6. Once it is half way done remove it from pan and keep it aside.
  7. Add the onions and garlic cook till slightly browned.
  8. Add the flour and stir well, continue to stir while cooking the flour for about 2 minutes.
  9. Add the wine and the tomato pure and stir well, add the beef broth, the bay leaf and the thyme and rosemary and bring the mixture up to a boil.
  10. Add the browned meat back in and reduce the heat to low.
  11. Cover and cook for about 2 ½ hours checking on it periodically.
  12. After 2 ½ hours, remove the lid and turn the heat up to medium high, taste for seasoning and adjust if you feel necessary
  13. Add the peas and other vegetables; cook for about 2 more minutes or until vegetables are completely cooked.
  14. Serve hot with bread, steamed rice…



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