Ingredients
- 300g Beef
- 1 tbsp of butter or lard
- 1 Onion
- 2 Carrots
- 2 Potatoes
- 1 celery rib
- 500ml of Chicken broth or stock
- Salt
- Pepper
- Basil
- Oregano
- Savoury
- 1 tbsp of all purpose flour or corn starch
Instructions
- Cube the beef (raw or precooked from the previous night) to a size you like, I go for between 1/2″ and 3/4″ cubes.
- Melt your fat or butter in a pot then sauté the onion until spot
- Add the beef and sear.
- Add chicken broth/stock to deglaze the pot and bring to a boil. Once the broth has started to boil lower to a high simmer and cover for an hour or so.
- Peal and cube the potatoes and carrots. Add a half cup of water and the potatoes to the pot and raise the temperature to a medium boil (good for boiling potatoes).
- When potatoes are about half cooked add the carrots and celery.
- If you like a stew thicker than it is right now then add some flour or corn starch to thicken and boil for a little bit more.