One pot beef stew

At a glance

Preparation time: 120 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 2 tablespoons canola oil
• 500g beef chunk casserole steak, cut into chunks
• 1 brown onion, diced
• 3 tablespoons tomato paste (salt-reduced if available)
• 1 tablespoon plain flour
• 2 cups salt-reduced beef stock
• 200g white cup mushrooms, cut into quarters
• 3 carrots, thickly sliced
• 1kg potatoes, cut into 4cm chunks
• Fresh parsley, chopped (optional)

Steps

1. Heat half of the oil in a large saucepan over high heat and cook beef in batches until brown. Transfer to plate.
2. Reduce heat to medium, add remaining oil and cook onion until softened.
3. Stir in tomato paste and flour, and cook for 1 min. Add stock gradually, stirring constantly.
4. Return meat to the pan, cover and bring to the boil.
5. Reduce heat to very low and cook gently, covered, for 1 hour.
6. Add mushrooms, carrot and potato. Replace lid and cook for further 1 hour. Serve with fresh parsley.

This recipe has been developed with Western Sydney Local Health District in partnership with St Vincent de Paul Society, Parramatta Central Council.