Ingredients
700 g beef stew meat (chunked)
3 tbsp oil
1 large onion (chopped)
3 garlic cloves (minced)
3 carrots (cut into chunks)
3–4 potatoes (chunked)
1 cup peas (fresh or frozen)
2 celery stalks (optional)
3 tbsp flour (to thicken)
1 tbsp tomato paste
1 tsp paprika
1 tsp black pepper
1 tsp salt (to taste)
1 tsp thyme or oregano
2 bay leaves
1 tbsp Worcestershire sauce (optional but recommended)
4 cups beef broth (or water + stock cube)
Instructions
1. Brown the Meat
Heat oil in a large pot.
Add beef chunks and brown them well on all sides.
Remove and set aside.
2. Build the Flavor
In the same pot, add onion and cook until soft.
Add garlic and tomato paste; cook 1 minute.
Sprinkle flour and stir to coat everything — this makes the stew thick.
3. Add Liquid + Seasoning
Return beef to pot.
Add paprika, pepper, thyme/oregano, bay leaves, Worcestershire.
Pour in beef broth and stir well.
4. Slow Cook
Cover and let it simmer 1.5–2 hours on low until beef becomes very tender.
(Or 35 minutes in a pressure cooker.)
5. Add Vegetables
Add potatoes, carrots, and celery.
Cook another 25–30 minutes until vegetables soften.
6. Final Step
Add peas and cook 5 more minutes.
Taste and adjust salt & pepper.
Serve With
Fresh bread
Rice
Mashed potatoes