Beef Stew
Servings 4
Difficulty Intermediate
Total Time 3 hours 30 minutes COOK MODE
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INGREDIENTS
- 1kg beef shin, cut into 5cm cubes
- 50g flour, seasoned with salt and Hinds Spices Pure Black Pepper
- 3 Tbsp vegetable oil
- 2 onions, chopped
- 1 tsp freshly chopped thyme
- 1 Tbsp Hinds Spices Southern Grill All in One Seasoning
- 1 x 410g tin
Rhodes Quality Chopped and Peeled Tomatoes - 2 cloves garlic, crushed
- 2 Tbsp
Rhodes Quality Tomato paste - 500ml stock
- 100ml red wine (optional)
- 1 Tbsp fruit chutney
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- Salt and Hinds Spices Pure Black Pepper
METHOD
- Toss the meat in the seasoned flour. Heat the oil in a large pot, and brown the meat. Set aside the meat once browned. Sauté the onions and garlic in the same pot until lightly golden, add the chopped thyme and Hinds Spices Southern Grill All in One Seasoning.
- Add the tinned tomatoes, paste, stock, wine (optional) and chutney.
- Place the beef and sauce in a casserole dish, cover and place in a preheated oven at 160°C for 1 hour.
- Add carrots and potatoes and continue cooking for another 1.5 hours, the meat must be soft and the potatoes cooked through. Thicken the sauce with a little cornflour if needed. Season to taste.
