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It’s getting a little chilly and we’re starting to crave our comfort food!

Nothing beats a full flavoured stew that uses the simplest ingredients and with minimal effort. Using a few basic staples from the Marketplace, we threw this one together in the morning and by lunch time it was ready to warm our hungry bellies!

15 min + 2 hours on the stove – serves 6 people
A few cooking tips:
  • We cooked this stew in a heavy based pan on the stove, however you could also cook it in the oven at 160ºC for the same time.
  • If cooking in the slow cooker, simply leave out the extra water from the recipe.
A few flavour tips:
  • Substitute the tinned tomatoes or water with red wine or a stout beer for added flavour.
  • Add smokey bacon or chorizo (We love the nitrate free range from Holy Smoke!).
  • Use a curry paste or spice mix.
A few serving tips:
  • Stretch the stew out with lentils or beans.
  • Turn any leftovers into a delicious pie.
  • Serve the stew with lovely mash potatoes or crusty bread.
Ingredients:
  • 1kg diced chuck steak
  • 3 tbsp flour
  • 2 tbsp tomato paste
  • 1/2 tbsp stock paste
  • 1 tbsp mustard
  • 400g tinned tomatoes
  • 2 cups water
  • Seasonal soup kit (1 brown onion, 1 turnip, 1 carrot, 2 parsnips, 2 potatoes, 2 celery sticks, 3 bay leaves)
From your pantry:
  • oil for cooking
  • salt & pepper
  • dried herb of choice
  • Seasonal soup kit (1 brown onion, 1 turnip, 1 carrot, 2 parsnips, 2 potatoes, 2 celery sticks, 3 bay leaves)
Method:
  1. Season the chuck steak with salt and pepper. Toss in a bowl with flour.
  2. Heat oil in a heavy based pot over medium-high heat. Add beef in batches and brown well all over. Remove onto plate.
  3. Reduce heat to medium. Chop onion and celery. Largely dice root vegetables. Add to the pot as you go.
  4. Stir in 2 tbsp tomato paste, 1/2 tbsp stock paste, 2 tbsp mustard and 400g tinned tomatoes.
  5. Add bay leaves and 2 tsp dried herb of choice and return beef to pot. Pour in 2 cups of water and stir to combine.
  6. Reduce heat to low, cover with lid and simmer for 2 hours. Remove lid and simmer for a further 30 minutes until beef is soft. Season with salt and pepper to taste.
Want to make this at home? We used Dirty Clean Foods Diced Chuck Steak, Seasonal Soup Kit, Urban Forager Organic Vegetable Stock Concentrate, Little Farm Horseradish Mustard and Abhi's White Sourdough Loaf from the Dinner Twist Marketplace.
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