FOODIE WEEKEND - Quick Beef Stew

I have been down with cold for a few days and to add cherry on the cake, I injured myself during one of the yoga sessions (between downward dog and warrior one) and was diagnosed with protrusion disc (determined after half an hour spent in the MRI).  I was given some Arcoxia, anti-inflammation medicine and some muscle relaxant and was asked to stay away from the gym or yoga mat for 2 weeks until my next visit with the doctor.

So, moments like this I need some major consolation in the form of food but too lazy to labour too long in the kitchen.  After raiding my freezer and discovered that we had some nice cuts of steak, I decided to treat myself and the gang with some beef stew.  I called this beef stew ‘Quick’ because the other recipe for stew that I have requires 3 hours of cooking time which sometimes can be an inconvenience especially when you plan your cooking at the last minute.

This recipe is suitable for both beef or lamb and takes about an hour to prepare.

Quick Beef Stew

Ingredients (serves 4)

4-5 peices of beef steak, about 600 grms cut into peices.

( you can use beef cube instead but choose the tender part)

1 whole onion diced

2 clove of garlic

3 bay leaves

1 tablespoon of chopped fresh thyme

2 potatoes, skinned and cubed

2 carrots skinned and cubed

2 celery stick chopped to about an inch long
(I didn't put this, it was not available in my fridge)

1 can of chopped tomatoes

1 tablespoon of flour

750 ml of beef stock

1 tablespoon of sugar

Salt and pepper to taste

Some extra virgin olive oil

Method

In a pot, heat some olive oil, then slightly cook the beef on high heat until slightly brown.
Remove and set aside

In the same pot using the leftover oil, add in the onion, garlic, potatoes and carrot (celery as well if you have) until colored. 

Then add the chopped tomatoes and stir well.

Add in the flour and stir until it is incorporated, no lumps left behind.

Return the beef back to pot and add in the stock and bay leaves.

Cover and let it cook for half an hour.

After half an hour, uncover and season stew with black pepper, salt and sugar.

Let it cook for another 15 minutes before adding the thyme.

Serve hot with some bread.