serves
6
prep
30 minutes
cook
1:30 hour
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
1:30
hour
difficulty
Easy
level
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Mum's Kitchen
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G
Watch The Full Episode Here
G
Ingredients
- 2 kg chuck steak, cut into 5 cm pieces
- 75 g (½ cup) plain flour
- 1 tbsp sweet paprika
- salt and pepper, to season
- 2 tbsp vegetable oil
- 2 large brown onions, peeled
- 1 kg carrots, peeled
- 25 g butter
- 250 ml (1 cup) white wine
- 400 g can crushed tomatoes
- 1 litre beef stock
- 1 cinnamon stick
- 2 star anise
- 4 bay leaves
- 6 sprigs thyme
- 3 potatoes, peeled and halved
- 1 large bunch silverbeet, stalks trimmed and reserved
- ¼ bunch parsley, leaves picked and stalks reserved
Stalk chutney
- reserved stalks from the parsley and silverbeet
- 1 long green chilli, coarsely chopped
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- extra virgin olive oil, for drizzling
Instructions
- Toss the chuck steak with the flour, paprika and plenty of salt and pepper. Heat a large frying pan over medium heat. Add the vegetable oil and brown the meat in batches.
- Meanwhile, heat a large heavy–based saucepan over medium heat. Coarsely chop one of the onions and a couple of the carrots. Add to the pan with the butter and fry for about 10 minutes.
- Add the browned meat to the pan, then deglaze the frying pan with the wine and add the wine to the pot too. Add the tomatoes and stock and top up with enough water to just cover the meat. Add the cinnamon, star anise, bay leaves and thyme, season well with salt and pepper and bring to a simmer. Reduce the heat to low, cover and simmer for 1 hour.
- Quarter the remaining onion and reserve one quarter for the chutney. Add the remaining onion to the pan along with the potatoes and whole peeled carrots. Top up with more water if needed, then cover and simmer for another hour or until the beef and veggies are tender.
- Just before serving, stir through the silverbeet cut into big pieces and cook until wilted.
- Meanwhile, for the stalk chutney, place the reserved parsley and silverbeet stalks into a blender with the reserved onion quarter, chilli, vinegar and sugar. Blitz into a smooth paste, then season with plenty of salt and add enough olive oil to make a thick pouring consistency. Serve the winter beef stew with the stalk chutney on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mum's Kitchen
