A hearty beef stew like this is a great way to load up on fresh vegetables, while it also makes use of an economical cut of meat.
Chuck steak really benefits from the low, slow cooking process as it breaks down the fibres of the meat giving you that tender meat that you can cut with a fork.
The potatoes are optional but are often favoured by little ones; and you can always pop in some extra veggies such as carrot or celery if you want to bulk it up.
When it comes to slow cooking your meals, it pays to plan ahead. While this is a simple recipe it does need over 2 hours of cooking time.
I like to make this when I know I am spending the afternoon at home so that I can keep an eye on the stove. You could also cook it in the morning and then reheat it just before dinner time.
The aroma of a home cooked meal spreads from the kitchen all throughout the house, leading to lots of interest from little people (and big) about what’s for dinner.
Ingredients:
- 2 tbsp olive oil
- 1kg chuck steak, trimmed of all fat, cut into chunks
- ¼ cup plain wholemeal flour, with salt and pepper added to taste
- 3 onions, peeled and finely sliced
- 500g button mushrooms, cleaned with paper towel
- 1 large potato, peeled and cubed (optional)
- 1 cup water
- 1 cup low sodium beef stock
- ½ tin of diced tomatoes
- Green beans or asparagus, to serve
- Fresh parsley, to serve
Method:
- Heat the oil in a large pan over med/high heat.
- Cover the steak in the seasoned flour, removing any excess.
- Fry the beef, in batches, until browned and then set aside on a plate.
- Cook the onions and potato (if using) in the same pan for 5 minutes, and then add the mushrooms and cook for a further 3 minutes.
- Pop the beef back into the pan and add the stock, water and tomatoes.
- Bring the mixture to the boil.
- Reduce the heat to a simmer and cook with a lid on for 90 minutes.
- Remove the lid and cook for a further 30 minutes to thicken up the sauce.
- Serve with steamed greens and a sprinkling of fresh parsley.
Serves: 6. Calories per serve: 426.
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