Rich beef stew

Gravy beef is full of the connective tissue that melts into the sauce. No thickener needed by the end, and the meat falls apart.

Serves

6 people

Prep

20 minutes

Cook

2 hours 30 minutes

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Start with 1 kg of gravy beef, cut into 4 cm pieces. Diced beef makes a slightly leaner stew in the same time.

Add the potatoes for the last hour only. Put them in at the start and they break down into the sauce before the beef is done.

Ingredients

• 1 kg gravy beef, cut into 4 cm pieces
• 2 tbsp plain flour
• 2 tbsp olive oil
• 2 brown onions, chopped
• 2 tbsp tomato paste
• 750 ml beef stock
• 3 sprigs thyme
• 1 bay leaf
• 3 carrots, cut into chunks
• 3 potatoes, cut into chunks
• Salt and cracked black pepper

Method

1. Toss the beef in the flour with salt and pepper. Heat the oil in a large heavy pot over high heat. Brown the beef in three batches, 3 minutes a batch. Lift it onto a plate.
2. Turn the heat down to medium. Add the onions. Cook for 6 minutes until soft.
3. Stir in the tomato paste. Cook for 1 minute. Add the stock, thyme and bay leaf. Return the beef.
4. Bring to a simmer. Cover and cook on the lowest heat for 1 hour 30 minutes.
5. Add the carrots and potatoes. Cover and cook for 1 hour more, until the beef falls apart and the potatoes are soft.
6. Take out the thyme stalks and bay leaf. Taste and season.

Serve it

Serve in bowls with crusty bread.