Colourful Beef Stew

IMG_9027I’ve been cooking stews since ever… It was a lovely surprise to get to the UK and see that most people here also love a good stew!

I usually make simple stews with natural and healthy ingredients with a water and wine base. I have been trying new amazing vegetables that I usually don’t find in Portugal and having a lot of fun! Today, however, I went with a simple beef stew with some familiar vegetables.


Colourful Beef Stew (serves 3)

  • 225 g of potatoes
  • 225 g of courgette (zucchini)
  • 150 g of butternut squash
  • 1 onion
  • 4 garlic cloves
  • 10 cherry tomatoes
  • 250 g of diced beef
  • 1/2 bunch of parsley
  • 150 ml of white wine
  • 250 ml of water
  • 3 tbsp of olive oil
  • salt and pepper
  1. Pre-heat the oven at 200ºC.
  2. Peel the potatoes and dice them in large cubes.
  3. Cut the courgette in large pieces, approximately the same size as the potato cubes. IMG_8997
  4. Peel the butternut squash and cut into large pieces, approximately the same size as the potato cubes.
  5. Wash these vegetables and the tomatoes well.
  6. Peel the onion, cut it in half and then cut each half into six large pieces.IMG_9011
  7. Wash the garlic cloves. Smash them slightly without removing the skin. I usually do it by placing the blade of a knife on top of the garlic clove and pressing the knife with my hand (see the photograph under). In order to be safe, I advise you to use a blunt knife or a metal spatula.IMG_9007
  8. Use a casserole, a pyrex, or a large oven dish. Fill it with the potatoes, the courgette, the butternut squash, the cherry tomatoes, the onion, the garlic cloves, the diced beef and the washed parsley.
  9. Cover with the wine, the water, and the olive oil. Season with salt and pepper and stir in order for all the ingredients to mix.IMG_9014
  10. Cook in the oven for approximately 1 hour and 30 minutes. Make sure you check the stew approximately every 20 minutes and stir it in order to make sure that the top ingredients don’t burn.IMG_9022
  11. Serve in soup dishes or bowls with a generous portion of the sauce and some bread.

One thought on “Colourful Beef Stew

  1. Pingback: Roasted Pork with Orange and Carrots | Food Purist

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