My No Fuss Beef Stew

For most of you who doesn't know, I love to cook as much as I love to eat.  I also bake cakes and pastries once in a while but mostly I cook.  I love cooking for my hubby and it gives me such joy just to see him enjoying every dish that I make, one of which is my beef stew.  I call it "no fuss" beef stew as it really is "no fuss".  My recipe does not require tedious methods and it's pretty easy to make.  A one pot meal for those of you who are always on the go.

Beef of good quality is a must, I always use beef chuck.  It has plenty of fat and connective tissues that melts during the stewing process.  I love to use colorful capsicums, french beans and for the rest of the ingredients I just use whatever I have in my fridge.  A beef stew will not be complete without carrots and potatoes.  I first roast my potatoes (skin on) and add it last when my stew is all set and ready.  When I'm not pressed for time, I also roast my capsicums which adds a lot of flavor in my stew.  My french beans are pre-blanched.   If say, I have fresh mushrooms in my fridge I would definitely add it in my stew.  I would sometimes add in some English cumberland sausage or Spanish chorizo in my pot even chopped bacon, anything that will give my stew an extra ooomph of flavor.  So, you see my stew is not very traditional it's a different stew everytime (when it comes to the ingredients) but one thing that's consistently good is the flavor.  

I do have 5 key ingredients for my stew: a good pinch of cinnamon, paprika, cayenne, laurel leaf, some cloves and a whole lotta' love.  I usually pair my stew with french rolls or soft rolls, I like to pop them in the oven for a few minutes.  Stews taste even better on the next day, so it's best to keep it overnight in the fridge.  

Ingredients:

500 grams stewing beef (I use beef chuck)                       

Extra-virgin olive oil

3 fresh or dried bay leaves                                                   

1 tsp of Worcestershire sauce

2 cloves                                                                                   

Salt & freshly ground black pepper

a good pinch of paprika, cayenne, coriander & cinnamon                 

1 tbsp of flour

2 medium onions

2 carrots                                                                                   

2 sticks celery                                                                      

3 medium potatoes

2 medium capsicums (red & green)

400 g tin of chopped tomatoes (I use Hunts)

Add ons:

I sometimes add slices of Spanish chorizo or English Cumberland sausage or some Tyrolean bacon. It actually depends on your preference. As I said, I use what I have available in my fridge.  My husband like it a bit spicy, so I add a piece of chilli padi (siling labuyo in Tagalog).  

Directions:

Prepare all your ingredients, trim and cut your veggies, peel and roughly chop your onions and the meat should be approximately 2cm cubes.  Put a casserole pan on a medium heat and add about 2 tablespoons of extra virgin olive oil.  When casserole is hot, add meat, bay leaves and flour fry until brown.   Add tin of chopped tomatoes, give it a stir and add a tsp of salt and freshly ground black pepper.   Also add in the cloves, cayenne, paprika, coriander and cinnamon.  Add the Worcestershire sauce.  Give it a good stir.

Add in the veggies and about half a cup of water.    Bring to a boil, put the lid on either simmer it slowly on your stove or cook in an oven for 3 hours.  I usually simmer it for an hour then pop it in the oven for another hour more or less until the meat is tender.  Season to taste.  I always add the chilli padi last and let the stew sit for about 30 minutes before serving.  

Enjoy!