600 g stewing beef, cut into bite sized chunks
¼ cup flour
3 ml (2 tbsp) olive oil
1 medium onion
4 cloves garlic, chopped
90 ml (6 tbsp) tomato paste
750 ml (3 cups) beef stock
1 bay leaf
¾ tsp dried thyme
¾ tsp dried rosemary
3 carrots, chopped
4 medium potatoes, quartered
250 ml (1 cup) frozen peas (optional)
15 ml (1 tbsp) Worcestershire sauce
500 ml (2 cups) Spekko Long Grain Parboiled Rice
¼ bunch parsley, chopped
salt and pepper to taste
1.Toss the beef in the flour until well coated.
2.Heat the olive oil in a large pot over medium heat. Add half of the beef chunks and cook until golden brown. Once browned, remove the beef, add the second batch, and cook until browned again. Try not to stir the beef as it is browning, that will make it take longer. Adding all of the beef at once will over crowd the pot and cause moisture to build up, which will also prevent browning. The beef does not have to be fully cooked at this point, just browned on the outside. Set aside.
3.Lightly sauté the onion and garlic in the same pot. Add the tomato paste and beef stock. Stir to dissolve the browned bits off of the bottom.
4.Return the browned beef to the pot and add the bay leaf, thyme, rosemary, and a generous amount of freshly cracked pepper. Stir to combine.
5.Cover and simmer for 30 minutes.
6.Add the carrots, potatoes, and peas. Cover the pot again and simmer for another 15 -20 minutes or until the vegetables are tender.
7.While the stew is cooking, prepare the Spekko Parboiled Long Grain according to the instructions on the pack. This will give you 8 cups of cooked rice.
8.Stir the Worcestershire sauce into the stew. Taste the stew and adjust salt and pepper if needed. Roughly chop a handful of parsley and sprinkle it over top. Serve hot with Spekko Long Grain Parboiled Rice.