Beef Stew

October 05, 2009
Eventhough we are into the second month of spring.... the weather can be quite chilly sometimes.... this Beef Stew or Bouef Bournignon (if I get the spelling right!) is an excellent meal to serve with crusty rolls...

  • 1 onion - chopped
  • 3 cloves of garlic - crushed
  • 1 carrots
  • 2 celery stalk - thickly sliced
  • 750g of gravy beef - cut into 3cm cubes
  • 200g button mushroom
  • 8 baby potatoes
  • 1 1/2 tablespoon of tomato paste
  • 1 cup of red sparkling grape juice (or 1 cup of dry red wine)
  • 1/4 cup of beef stock (used Massel - vegetarian)
Coat a 2 liter flameproof casserole dish with spray cooking oil; cook beef in batches to seal the juices. Transfer to a plate. In the same dish, saute the onion and garlic until soft. Return beef to the dish with the remaining ingredients, bring to boil.
Bake covered @180C for 2 hours. Uncover and bake for another 30 minutes until beef is tender and sauce has thickened. Serve with pasta or crusty bread.