Traditional Beef Stew

Traditional Beef Stew

It’s my go-to recipe for big family gatherings, and the only recipe when leftovers are pleasant surprise. It’s easy to scale it up or down, you can also add one ingredient or skip another, as long as you roughly follow the recipe, you will have a delicious rustic dinner on the table every time.


Yield: 20 servings

Prep time: 20 minutes

Baking time: 2 hours


  • 1kg. beef meat 
  • 2 onions 
  • 1 red pepper 
  • 2 carrots 
  • 3 potatoes 
  • 2 cloves of garlic 
  • 400g. mushrooms 
  • 1 tin of tomatoes (~400g.) 
  • 2 cups of water 
  • 4 tbps. vegetable oil 


  • 2 – 3 bay leaves
  • 1 tsp. rosemary
  • 1 tsp. oregano
  • 1 tbsp. smoked sweet paprika
  • 1 tbsp. flour
  • 1 stock cube
  • Salt and pepper to taste


  • To prepare the ingredients cut the meat in egg-size pieces, and chop the vegetables coarsely. 


  • Start by frying the meat in a hot vegetable oil, shortly just until it caramelizes slightly, than remove from the pan. 
  • In the same oil, add all the vegetables, one at a time, starting with the onion. 
  • Once all the vegetables had a chance to sauté a bit, it’s time to add the tomatoes, and all the seasoning, and let it simmer shortly, about 10 minutes until everything comes together. 
  • Return the meat in the pan, then cover the pan with a lid (if oven safe), or transfer to an oven safe pan, and bake on 190 C, for about two hours. 
  • By then the meat will be cooked and tender and the dish will come out perfectly.

For more details on how to make this recipe, check the video recipe below.

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