BEEF stew for you triathletes?

Our good friends at Ina Paarman have put together this easy-do recipe for Beef Stew. We are all under the hammer with time restrictions. Work/family/training etc all limit our time to spend making good tasty food. Ina has just the recipe for you this month

Simple Beef Stew


This is the classic method for making a good stew like my mother-in-law used to make. It took me years to perfect. The main watch points are:
• Choose the correct cut of meat, chuck is ideal.
• Brown only half the meat for flavour, the other half is left un-browned to promote tenderness and to absorb the fried onion flavour.
• Cook in the oven covered with a well fitting lid at a very low temperature for 2 ½ – 3 hours



Measure the flour, Beef Stock Powder and Garlic Pepper Seasoning into a plastic bag. Shake to mix. Add cubed beef and shake again to coat the meat really well.

Add the butter and 2 T oil to a heavy based saucepan and brown only half of the meat. The other half is not browned.

Spoon the browned meat onto a plate, add a little more oil to the pot and brown the onions, pre-seasoned with ½ t (2,5 ml) Green Onion Seasoning. Add the un-browned meat and any leftover flour to the onions and stir it through.

Add Sun-dried Tomato Pesto and the reserved browned meat and any juices that might have leaked out. Add boiling water and bay leaves. Bring to a very gentle boil. Cover with a tight fitting lid.

Adjust oven rack to one slot below the middle and preheat the oven to 150°C. Place the saucepan in the oven and cook for 2 ½ hours until meat is very tender or cook in a slow cooker on low for ± 6 – 7 hours.

In a separate pan, brown the onions in a little olive oil, deglaze with balsamic vinegar and add sugar and Green Onion Seasoning to taste.

Remove the stew from the oven after 2 ½ hours and stir through the cubed potatoes and baby onions and all the balsamic glaze. Cover and cook for a final 45 minutes. Remove bay leaves


Mix all ingredients together and sprinkle over the stew just before serving

Ina’s Tip

The saucepan you use makes a difference. A good cast iron casserole one with a tight fitting lid is ideal.

Please follow and like us: