Chunky Beef Stew

Serves: 4
Preparation Time: 20
Cooking Time: 75


2 tbsp olive oil

700 g beef chuck steak, cut into 2cm pieces

2 medium brown onions, chopped

1 medium carrot, peeled, chopped

2 celery stalks, chopped

2 garlic cloves, crushed

500 ml (2 cups) Campbell’s Real Stock - Beef

1 x 400 g can diced tomatoes


1. Heat half the oil in a large heavy - based saucepan over medium - high heat. Cook beef, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl.

2. Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in Campbell’s Real Stock and tomatoes. Return beef and any juices to the pan. Bring to the boil, then reduce heat to low. Simmer for 1 hour.

3. Serve with mashed potato and steamed green beans.


From the Blog:

Follow Us: