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!
Ingredients:
- 1kg beef chuck, cut into 2inch chunks
- 2 cups carrot, cut into chunks
- 2 tbsp plain flour100g FELIX pickled pearl onions, drained
- 2 tbsp BONG Beef stock concentrate
- 2 tbsp cooking oil (more if needed)
- 800ml water
Instructions:
- 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!
