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Carob Beef Stew

Delishar
Servings 4

Ingredients
  

  • 500 g beef chuck cut into 1 inch cubes
  • 140 g yellow onion diced
  • 3 cloves garlic peeled & whole
  • 2 ribs celery sliced into 1½ pieces
  • 300 g potatoes 1½ inch cubed
  • 140 g white button mushrooms quatered
  • 140 g baby carrot
  • 2 tbsp tomato paste
  • 3 tbsp roasted Carob powder
  • 2 tbsp plain flour
  • 120 ml red wine
  • 600 ml low sodium chicken stock
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp brown sugar
  • 2 dried Bay leaves
  • 2 sprigs Thyme
  • Cooking oil as needed
  • 55 g frozen peas
  • Salt and pepper to taste

Instructions
 

  • Season beef generously with salt and black pepper.
  • Heat pot on medium high with 2-3 tbsp of oil.
  • Working in batches, sear the beef chuck on all sides.
  • Remove and set aside. Leave about 2 tbsp of oil in the pot.
  • Add in the mushrooms, celery, potatoes, and carrot.
  • Saute until mushroom is brown and soft. Remove and set aside.
  • With 1 tbsp of oil in the pot, saute onion and garlic until onion is soften.
  • Stir in flour and cook for 1 minute.
  • Then de-glaze pot with red wine.
  • Add in carob powder, Worcestershire sauce, tomato paste, bay leaves, and thyme.
  • Then allow to cook until wine reduced by half.
  • Pour in chicken stock and and sugar, then bring it up to a boil.
  • Add in beef, the stock should just cover the beef. Add more stock if needed
  • Allow to come up to a boil, cover, lower heat to a slow & low simmer, and simmer for 90 minutes. Stirring every now and then and make sure liquid has not evaporated too much.
  • Add carrot, potatoes, celery, and mushrooms into the pot. Stir to combine, cover, and allow to simmer for another 30 minutes until vegetables are tender.
  • Then remove cover and reduce gravy to desired consistency if needed.
  • Season to taste.
  • Lastly, stir in peas.
  • Remove from heat and serve immediately.

Notes

Serve it with toasted French bread or steamed white rice.