ONI Flavours: Beef and Vegetable Stew for Perfect Moments

Articles

. 21.07.25

At the heart of every meal is the quality of the ingredients we choose. At ONI, we pride ourselves on bringing fresh, quality vegetables to your table, which form the perfect base for comforting dishes. This month, we invite you to enjoy a timeless classic. A rich and nourishing Beef and Vegetable Stew.

This stew is ideal for sharing with family or friends, providing a gastronomic experience that celebrates simplicity and authentic flavour. The combination of tender beef with the sweetness of carrots, the depth of onions, and the satisfying texture of potatoes creates a symphony of flavours that will have you coming back for more.

Beef and Vegetable Stew with Potatoes, Onions, and Carrots

Prep time: 20 minutes Cooking time: 2 hours 30 minutes to 3 hours Serves: 6-8

Ingredients:

800g stewing beef, cut into cubes
2 tablespoons olive oil
2 medium onions, roughly chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and diced
400g tinned chopped tomatoes
750ml beef stock
200ml red wine (optional, but recommended for added depth of flavour)
2 bay leaves
1 sprig fresh thyme
Salt and freshly ground black pepper, to taste

Preparation:

Pat the beef cubes dry with kitchen paper. Season generously with salt and pepper. In a large pot or casserole dish, heat the olive oil over a medium-high heat. Add the beef and brown it on all sides. Remove the browned beef and set aside.
Reduce the heat to medium. Add the chopped onions to the pot and cook for about 5-7 minutes, stirring occasionally, until they become translucent. Add the minced garlic and cook for another 1 minute.
If using red wine, add it to the pot. Bring to a simmer and let it bubble for 2-3 minutes, until the volume has reduced by about half.
Return the beef to the pot. Add the carrots, tinned chopped tomatoes, beef stock, bay leaves, and thyme. Stir well to combine all the ingredients.
Bring the pot to a boil. Once boiling, reduce the heat to its lowest setting, cover the pot, and let it simmer gently for 1 hour 30 minutes to 2 hours, or until the beef begins to tenderise.
Next, add the potatoes to the pot. If needed, add a little more hot beef stock to cover the ingredients. Continue to cook for another 45 minutes to 1 hour, or until the potatoes are tender and the stew has thickened slightly.
Remove the bay leaves and thyme sprigs. Taste and adjust the salt and pepper if necessary.
Serve the stew piping hot and accompany it with crunchy bread to soak up the delicious gravy.

Enjoy the unparalleled quality and flavour that ONI’s fresh beef and vegetables bring to your table, transforming this stew into a dish that is sure to become a firm favourite in your home.

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