Basic Hearty Beef Stewing Recipe – Use for any Stewing Cuts.


For those of you who brought beef stew yesterday, try this recipe – we had this last night with Harvey’s Grass Fed beef stew and it was quite literally the best beef stew I have ever had.
Long, slow cooking and great ingredients – the key here. If you rush this, it won’t have anywhere near the same impact. If you’re working and you have house help – go through the recipe with them – it’s actually a ‘traditional African recipe’ I’m told – they can start prep at 2:30pm – it should be on the stove starting to simmer by 3pm – ready to eat at 6 – 6:30.
Please let it stand with the lid on for half an hour once you’ve taken it off the stove to let the heat and flavour settle.
We used:
  • 1kg Harvey’s Grass Fed beef stew on bone
  • 1-2 Organic carrots – sliced
  • 1 onion – chopped finely
  • 1 stick of celery – chopped roughly
  • A knob of fresh ginger – finely chopped
  • 4-6 garlic cloves finely chopped
  • 1 tin organic tinned Italian tomatoes
  • 1/2 tsp cumin
  • 1/2 tsp curry powder of choice
  • 1 litre filtered water
  • Sea salt and pepper
  • A good glug of olive oil
Ok, so heat the olive oil in your best heavy bottomed casserole pot. Brown the meat and the remove from the pan and set aside. Add the chopped onion, carrots, celery, ginger and garlic to the oil and gently fry until soft with the cumin and curry powder.
Then add back the stew with the tomatoes and water, salt and pepper bring to the boil – then reduce to a simmer, put on the lid and leave it for AT LEAST 2 hours – most preferably 3 – 4.
The gravy reduces to a thick, luscious beefy stew. the meat falls off the bone.
I admit to having some more for breakfast this morning because I couldn’t cope with the idea of not tasting it again – :) – just unbelievable, just real food.

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