Beef Stew
The ancient Sumerians, Egyptians and Greeks had their own version of Beef Stew. Cooking meat over a long period of time would release extraordinary flavors. In this recipe, we have shortened the time to sixty minutes!
Servings: 4 servings
Ingredients
Vegetables/Allium
- 1 Onion - chopped
- 3 small Carrots - sliced
- 2 medium Potatoes - diced
- 10 Garlic cloves - crushed
Protein
- 350 grams Beef chuck - Cut into cubes
Spices/Flavors
- 1 tbsp Worcestershire sauce
- 1 tbsp Oyster sauce
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Basil
- 2 Beef stock cubes (or fresh)
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 3 tbsp Smoked paprika
- 1 tsp White pepper
- Salt - to taste
Other ingredients
- 3 tbsp Flour
- 2 tsp Tomato paste
- Olive oil
Instructions
- Beef cubes: Brown beef cubes in olive oil. Set aside. Brown onions and garlic in the same pot. Sprinkle smoked paprika, cumin powder, white pepper and garam masala and add oyster sauce.
- Stew: Cook onions and garlic with spices. Cook for two to three minutes. Sprinkle the flour over onion and spice. Stir well to incorporate the flour and form a thick paste. Gradually add in 900 milliliters of water. Stir to prevent lumps. Add sliced carrots and potatoes and combine. Add the thyme, rosemary and basil. Bring the stew to boil on medium low heat.
- Beef stock cube: Crumble in the beef stock cubes for added flavor. Stir in the tomato paste for depth. Let the stew simmer for 50 minutes. Stir occasionally to prevent sticking and ensure even cooking.