Simplest Beef Stew

clock 10 minutes + 2 hours bowl Serves 8


  • 60g plain flour
  • 2 tsp paprika
  • 1.5kg blade steak, cut into large cubes
  • 400g peeled tomatoes in juice
  • 1 glass (250-300ml) white or red wine
  • 1 cup beef stock (or water)
  • 2 onions, diced
  • 2 cloves garlic, sliced
  • 1 stick celery, finely sliced
  • 3 carrots, peeled and cut into chunks
  • 1 fresh (or dried) bay leaf
  • Salt, to season
  • Pepper, to season
  • 1 Tbsp Italian parsley, chopped
  • Plain yoghurt, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. In a bowl, combine the flour and the paprika. Roll the beef in the mix to coat. Place into a lidded casserole dish that will hold the ingredients comfortably with not too much extra space.

  • 3. In a food processor, or using a wooden spoon, crush the tomatoes, and add to the meat. Add all remaining ingredients to the casserole and stir. The meat should be almost covered by liquid.

  • 4. Press a piece of baking paper over the contents and cover with lid. Cook in the oven, undisturbed, for 2 hours.

  • 5. Remove from oven. Add salt and freshly ground pepper to taste. Check whether meat is tender, and cook longer if necessary. Give it another 20 minutes and then check again.

  • 6. Top beef stew with parsley and serve with yoghurt.


  • • Energy 1796Kj • Protein 43g • Total Fat 20g • Saturated Fat 7g • Carbohydrates 12g • Sugars 7g • Sodium 470mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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