Beef Stew
Servings: 6 servings
Calories: 218kcal
Ingredients
- 350 grams Beef chuck - Cut into cubes
- 1 Onion - chopped
- 2 small Carrots - sliced
- 2 medium Potatoes - diced
- 7 Garlic cloves - crushed
- 75 grams Tomato paste
Condiments
- 1 tbsp Worcestershire sauce
- 1 tbsp Oyster sauce
Spices
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Basil
- 2 Beef stock cubes (or fresh)
- 1 tsp Cumin powder
- 1 tsp Paprika powder
- 1 tsp White pepper
- Salt - to taste
Other ingredients
- 3 tbsp Flour
- 4 Cooking oil
Instructions
- Brown beef cubes in cooking oil. Set aside—brown onions and garlic in the same pot. Sprinkle paprika, cumin powder, and white pepper, and add the oyster sauce.
- Cook the onions and garlic with spices for five to eight minutes. Sprinkle the flour over onion and spice. Stir well to incorporate the flour and form a thick paste. Gradually add in 900 millilitres 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.
- Crumble in the beef stock cubes for added flavour. Stir in the tomato paste for depth. Let the stew simmer for 50 minutes. Stir occasionally to prevent sticking and to ensure even-cooking.
Nutrition
Calories: 218kcal | Carbohydrates: 24g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 603mg | Potassium: 752mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3008IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 3mg