Beef Stew
Beef Stew

Autumn Harvest Beef Stew

September 28, 2016

This old fashion stew is perfect for winter nights. Serve with a side of boiled potatoes, polenta, rice or crusty rolls to soak up all the saucey goodness.

  • Yields: 4-6


500 g blade bone steak

1/4 cup flour


2 onions, sliced

1 medium carrot, sliced into rounds

1 stalk celery, sliced

1 small turnip, sliced (optional)

freshly ground pepper to taste

1 bay leaf

2 sprigs fresh thyme (or 1/2 teaspoon, dried)

2 tbsp tomato paste

125 g mushrooms, sliced

Health Tip:

One way to increase your iron level is to eat lean red meat 2-3 times per week.


1Trim fat from meat and cut into 2cm cubes. Toss in flour and shake off excess

2Heat NUTTELEX in large frypan or saucepan and brown meat well on all sides.

3Add onions, reduce heat and cook for 3-4 minutes or until onion is soft.

4Toss in remaining vegetables and continue cooking for 3-4 minutes, stirring well.

5Add seasoning, herbs and tomato paste. Pour in water to just cover stew.

6Bring to boil until meat is tender

7Add mushrooms 5-10 minutes before serving.