Beef Stew
Preparation
5 minutes
Cooking
1½ hours
Portions
7
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 15 ml (1 tbsp) canola oil
- 1 kg (2 lb) stewing beef cubes
- Salt and pepper
- 1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
- 4 garlic cloves, finely chopped
- 750 ml (3 cups) chicken broth
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) molasses
Preparation
- In a large pot over medium-high heat, heat the oil and cook half of the beef cubes until browned on all sides. Add salt and pepper and set aside on a plate. Repeat the action with the rest of the beef cubes.
- In the same pot, cook the onions and garlic for 2 minutes over medium-high heat, or until browned (add a little oil if needed).
- Add the broth, soy sauce, molasses and cooked beef cubes to the pot. Mix.
- Bring to a boil, then reduce heat to low. Cover, leaving a small space for steam to escape and simmer for 1 hour
Tip: Use the cooking time to prepare your side dishes.
Variation: During the last minutes of cooking, add 30 ml (2 tbsp) of 100% concentrated frozen orange juice (thawed) for extra flavour, or sprinkle some orange zest over the dish before serving.
