Beef stew

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Beef stew with red wine and assorted vegetables

Serves: 2

Preparation time:
Cooking time:


Most of these measurements are approximate, do what looks and feels right, it's the only way to cook.

500 grams beef goulash
1 tablespoon freshly ground black pepper
2 tablespoons flour
4 rashers back bacon
2 tablespoons butter
6 or 8 baby onions / shallots
6 baby carrots or 3 or 4 carrots in 1" lengths
2 turnips, diced (2cm cubes I guess)
Half a butternut, diced
Any other veggies lurking in the back of the fridge.
1 cup red wine
2 tsp beef stock powder
1 cup boiling water
250 gr mushrooms (I like portbellinis)


I love my flat black pot (Dutch oven). I created this recipe from a few others, made it 2007-07-19, 'twas great.

Put the flour & pepper in a bowl, add the beef bit by bit, shake to cover with flour.

Fry bacon (tip : slow frying makes magical bacon). Remove.

Put the beef cubes in the pot, spaced out (you probably need to do half the beef at a time). Slowly brown the meat. Turn the cubes over once the bottom side is nice and crunchy. Remove beef from pot.

Melt the butter and slowly caramelize the onions. Add the mushrooms and fry. Add carrots and turnips. Deglaze pot with red wine. Cut bacon into bits with scissors and add to pot. Also add beef.

Sprinkle stock powder into pot and add water. Bring to boil & simmer. Add cinnamon, bay leaves, bouquet garni,Worcestershire, whatever floats your boat.

When you think this is about half done, add the butternut.

When you think it's almost done, start boiling the potatoes in a separate pot with some salt (I'm really writing this recipe for a bachelor-type audience, no?)

When the potatoes are cooked, make mash, serve.


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