RECIPE UPDATED
There’s something deeply comforting about a pot of beef stew simmering away on the stove. It’s one of those meals that wraps you up like a warm blanket and brings back memories of home.
Growing up, Mum used to make the most incredible beef stew. It was always packed with a mountain of vegetables—anything that was in the fridge or garden went in. She had a way of making it hearty, healthy, and absolutely delicious. Inspired by her, I carried on the tradition when my kids were little. I’d let the stew bubble away on the stove for hours—at least three—until the beef was melt-in-your-mouth tender and the veggies had all but disappeared into the sauce. The kids never had a clue how many vegetables they were actually eating… and I wasn’t about to tell them!
These days, I make a slightly chunkier version of that same classic. I still use the basics—carrots and potatoes—but I’ve added a few extra herbs and spices to give it more depth and a lovely peppery warmth. It’s rich, rustic, and full of flavour, the kind of meal you’ll want to mop up with a thick slice of crusty bread.
What I love most is that this stew brings generations together. It’s old-fashioned comfort food, made with love, and it never fails to please. Whether you’re feeding a crowd or just need a bit of nourishment on a chilly evening, this one’s a keeper.
When kids are fussy like mine were (and ewwww there is "stuff" in this), mash the whole lot with a potato masher. This disguises all the veggies and just looks like meat.
Minced Beef and Vegetable Stew
Ingredients
- 1 kg mince beef
- 1 onion finely chopped or 1 tsp onion powder
- 1 clove garlic finely chopped - optional
- 2 large celery sticks or 1/2 tsp celery salt
- 4 large carrots chopped
- 4 cups water or enough to cover the meat
- 2 tablespoons beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Maggie Seasoning Sauce
- 1 teaspoon ground black pepper
- 4 medium potatoes peeled and cubed
- 1 cup green beans trimmed and cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons water or more as needed
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic, in the hot pan until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.1 kg mince beef, 1 onion, 1 clove garlic
- Add celery & carrots and fry together with mixture2 large celery sticks, 4 large carrots
- Stir in 4 cups water, beef stock, Worcestershire sauce, pepper, and maggie seasoning; bring to a simmer. Simmer for about 35 minutes - no lid4 cups water, 2 tablespoons beef stock, 1 tablespoon Worcestershire sauce, 1 tablespoon Maggie Seasoning Sauce, 1 teaspoon ground black pepper
Take care that the water does not evaporate dry
- Add potatoes and green beans and cook through - 20 mins (you may need to add more water - I always do - or boil the potatoes separately for a quicker time when you add the water above and tip them in when ready)4 medium potatoes, 1 cup green beans
If you like crunchy beans put them in with flour mixture in next step
- Mix flour and 2 tablespoons water together in a small bowl until no lumps remain; add more water if necessary. Stir mixture into stew; simmer until stew has thickened, 5 to 10 minutes.3 tablespoons all-purpose flour, 2 tablespoons water
Notes
You can use fresh or frozen green beans When kids are fussy mash the whole lot with a potato masher. This disguises all the veggies and just looks like meat.
0 Comments