This Homemade Beef Stew is loaded with flavour and lots of vegetables!
A thick, hearty and filling beef stew that will warm you up and satisfy your cravings. Definitely a must try!
This recipe is best eaten the day after eating – and it can be frozen.
Method
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First, cut the Gravy Beef into 1.5cm pieces.
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Heat up a deep large pan over a medium flame. Add some olive oil and spread evenly on the pan.
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Add in the beef cubes to the pan. Toss well to coat the meat with oil and make sure to turn/brown all sides so the meat gets cooked evenly. Add more olive oil if necessary. If your pan is not big enough, work in batches to make sure the beef is cooked well. After the meat is browned, set aside on a plate or bowl.
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In the same pan, add more oil and saute the onions for two minutes then add the garlic cloves. Once the onion is translucent and the garlic is brown, add a little bit of warm water to deglaze the pan.
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Using a wooden spoon, scrape any chunks off the bottom of the pan. Then add in the beef broth, flour, paprika and tomato paste then whisk to avoid lumps from forming. Bring to a simmer while stirring occasionally.
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Add in the beef cubes back to the pan along with the bay leaves, some salt and pepper. Cover and reduce heat til it boils after 1 hour or so. Wait for it to boil but stir occasionally to ensure everything is mixed well.
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Once it boils, check if the meat is slightly tender. Add salt and pepper if necessary and increase heat to medium.
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Add in the carrots and potatoes then wait for the vegetables to be cooked. (If you're using gnocchi add them in the last few minutes of cooking.)
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Once the meat is fork-tender and the vegetables are cooked (or almost cooked), turn off the heat and add in the green peas. Cover with the lid so that the heat of the pan will do the rest of the work. (This is where you add the gnocchi.)
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After 5-10 minutes, serve beef stew sprinkled with fresh parsley.
