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Classic beef stew
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Ingredients:
  • 18.20 gm olive oil
  • 600g trimmed beef chuck steak, cut into 3cm pieces
  • 1 medium brown onion, chopped
  • 20.00 ml plain flour
  • 400g canned diced tomatoes
  • 185ml beef stock
  • 300g chopped potato
  • 2 medium carrots, sliced
  • 1 medium swede, chopped
  • 200g mushrooms, button variety, chopped
  • 60g baby spinach leaves
Instructions:
  • Heat oil in a large saucepan over medium-high heat until shimmering. Brown beef in batches, turning as needed, for about 3 minutes. Transfer to a plate.
  • Reduce the heat to medium. Saute the onion in the same pan, stirring occasionally, for 5 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the tomatoes, stock, and beef, bring to a boil. Lower the heat, cover, and simmer for 1 hour, stirring occasionally.
  • Combine potato, carrot, swede, and mushrooms in the pot. Cook covered for 1 hour or until beef is very tender. Stir in spinach and cook for 1 more minute until just wilted. Serve and enjoy!

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