Tasty beef stew

Preparation time: 15 minutes

Cooking time: 1 hr, 30 minutes


  • 1/4 cup vegetable oil
  • 1 onion, diced
  • 2 carrots, cut into 2 cm pieces
  • 2 celery ribs, diced
  • 1.5 kgs beef chuck steak
  • 1/3 cup flour
  • 750 mls beef broth
  • 1 cup apple juice
  • 750 gms tomatoes, diced (or medium can)
  • 1 potato, peeled and cut into 1cm dices
  • 1 butternut squash or pumpkin, peeled, seeded and cut into 1cm dices
  • 1 pinch salt
  • 1 pinch pepper


Cut the beef into 1cm cubes. Heat the oil in a large saucepan over medium-high heat. Add the onions, carrots and celery and let cook, 3 to 4 minutes, until light golden brown.

Remove vegetables with a slotted spoon and set aside. Reduce heat to medium. Add the meat and brown on all sides.

Add flour and stir to coat the meat and blend the oil with the flour. Allow to cook 3 to 4 minutes more, stirring occasionally, until the flour browns lightly. Add the broth to the pot and stir, scraping the bottom of the pan to remove any brown bits.

Add the apple juice and tomatoes and allow mixture to come to a boil. Reduce heat to medium, cover and cook.

After 45 minutes, add the reserved vegetables, the potato, and the butternut squash/pumpkin. Continue cooking until the meat and all of the vegetables are tender when pierced with a fork, 45 minutes to 1 hour longer.

Season to taste and serve.

Serves 6

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