Umami Beef Stew

Prep time: 15 min
Cook time: 1.5 - 2hrs

A solid beef stew without crying over chopped onions- featuring our BONG high quality stock concentrates to give the oomph without the hassle. Taking a leaf out of classic Boeuf Bourguignon recipes, the sweet, salty and tart pickled onions impart a umami that sets this apart from a regular beef stew. Nothing says I-Love-You like a homemade stew!



  • Before cooking, place all beef chunks into a zipper bag, add the flour, zip up the bag and coat all the beef pieces by tossing the bag around.
  • Heat heavy bottomed pot on medium high heat. When pot is hot, add beef pieces in a single layer to sear, 2 min per side. Flip around when 1 side is brown. It does not need to be cooked through. You will have to do this in 2 or 3 rounds depending on the size of your pot. Remove the seared pieces before adding more beef chunks and more oil if needed.
  • Once all beef chunks are seared on 2 sides, add them all back into the pot, and add the carrots.
  • Add in 2 tbsp of BONG Beef stock concentrate followed by 1 tbsp of BONG burnt shallot concentrate. Stir in the drained FELIX pickled onions, then pour in the water.
  • Bring to a boil, lower the heat to a simmer and cover the pot for 1.5 hours. Option: Leave covered pot in a 180c oven for the 1.5hours. Make sure your pot is oven proof!
  • After 1.5 hours, remove the pot cover and simmer on the stove top on medium high heat till gravy consistency is to your liking. (10-20min). Stir occasionally to prevent catching on the bottom of the pot.
  • Serve with rice or buttery mash!

Featured Products

BONG Browned Shallot stock concentrate (BBD 18 Sept 24)

Original price was: $12.90.Current price is: $9.65.

FELIX Pickled Pearl Onions

Original price was: $7.90.Current price is: $6.70.