Purity Cookbook Savoury Beef Stew
Warm, hearty, and bursting with classic comfort, the Purity Cookbook Savoury Beef Stew is a timeless recipe that delivers rich, home-cooked flavor in every bite. This one-pot recipe features tender beef stewing meat coated in a perfectly seasoned flour mixture, browned to perfection, and simmered to tenderness alongside a medley of carrots, celery, potatoes, and peas. The aromatic combination of onion, garlic, thyme, and a touch of tomato paste creates a deeply flavorful broth that will have you reaching for seconds. Ready in just over two hours with a little hands-on prep, this beef stew is ideal for cool-weather dinners or cozy family gatherings. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread for a satisfying and rustic meal. Perfectly balanced and easy to make, this savoury stew is a true classic that’s sure to become a new favorite!
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Recipe Information
Ingredients
- 1 kg Beef stewing meat
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 3 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 4 medium Potatoes, peeled and cut into chunks
- 2 tbsp Tomato paste
- 4 cups Beef broth
- 1 leaf Bay leaf
- 1 tsp Dried thyme
- 1 cup Frozen peas
- 2 tbsp Fresh parsley, chopped
Instructions
In a medium bowl, combine the flour, salt, and black pepper. Toss the beef stewing meat in the mixture until well-coated.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and brown on all sides. Remove the browned beef from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the carrots, celery, and potatoes to the pot and stir lightly to combine.
Stir in the tomato paste and cook for 2 minutes to deepen the flavour.
Return the browned beef to the pot. Pour in the beef broth, bringing it to a gentle boil.
Add the bay leaf and dried thyme. Reduce the heat to low, cover the pot with a lid, and simmer for 90 minutes, stirring occasionally. Check to ensure the meat and vegetables are tender.
Add the frozen peas in the final 10 minutes of cooking and stir to combine.
Adjust seasoning with additional salt and pepper to taste. Remove the bay leaf before serving.
Garnish with fresh parsley and serve the beef stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 32.9 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7445 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
