Beef - Basic Beef Stew
- Serves 4
- You can certainly double or triple the basic recipe and freeze the cooked meat. When re-heating add the flavour of your choice e.g. curry, tomato, mushrooms, etc. Instead of beef use lamb or pork forequarter cuts or chicken thighs.
Ingredients
- 600-800 g brisket, shoulder of beef, shortrib chuck or shin
- 2 T (30 ml) Ina Paarman's White Sauce Powder or flour
- 1 large onion, chopped
- 2 cups (500 ml) boiling water
- 4 t (20 ml) Ina Paarman's Beef Stock Powder
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Chef's Tip
Select forequarter cuts like brisket, shortrib, chuck or shin. Ask your butcher to cube it for you.
Instructions
- Toss the cubed meat with the White Sauce Powder or 2 T (30 ml) of flour mixed with 1 t (5 ml) of our Seasoned Sea Salt.
- Sprinkle the onion over the base of a cast iron saucepan. Put all the meat on top of the onion. Add the boiling water and Stock Powder.
- Bring everything to the boil. Turn the stove to its lowest heat and then put a tight lid on the saucepan.
- Simmer very slowly for 2-3 hours, until the meat is fork tender. Alternatively cook in a slow cooker for 8 hours or in a low oven 160°C for 2½-3 hours.
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