Beef Stew with Herbs with Jason's Hill Izak Reserve

Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes

Ingredients for the Stew:

• 1.5 kg beef chuck or stewing beef, cubed
• 3 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, crushed
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 2 tbsp flour
• 500 ml beef stock
• 250 ml red wine
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tsp oregano
• 250 g baby potatoes, halved
• Salt and black pepper to taste

Optional Additions:

• Mushrooms
• Peas
• A splash of Worcestershire sauce

Method

Step 1: Brown the Beef

Pat the beef dry with paper towel and season generously with salt and pepper.

Heat olive oil in a large heavy-based pot over medium-high heat. Brown the beef in batches until deeply caramelised on all sides. Remove and set aside.

Step 2: Build the Flavour

In the same pot, sauté the onions for 5 minutes until softened. Add garlic, carrots, and celery and cook for another 3–4 minutes.

Stir in the tomato paste and flour, cooking for 1 minute.

Step 3: Deglaze

Pour in the red wine and gently scrape the bottom of the pot to release all the flavourful bits.

Add the beef stock, herbs, and browned beef back into the pot.

Step 4: Slow Cook

Bring to a gentle simmer, cover, and cook on low heat for about 2 hours, stirring occasionally.

Add the potatoes during the last 40 minutes of cooking.

The stew is ready when the beef is tender and the sauce has thickened beautifully.

To Serve:

Serve hot with:

• Creamy mashed potatoes
• Crusty bread
• Buttered rice

Or simply on its own with a generous glass of Jason’s Hill wine.