Honeyed Beef Stew

Honeyed Beef Stew

  • Prep Time: 15 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 4-6

    • About This Recipe

    “yum”

    Ingredients

  • 2tablespoonsoil
  • 1kg blade steaks or 1kgchuck steak, cut into cubes
  • 1largeonion, chopped
  • 1mediumgreen capsicum, seeded and chopped
  • 3stalkscelery, chopped
  • 2largecarrots, sliced
  • 2tablespoonshoney
  • 2tablespoonslemon juice
  • 2teaspoonsdry mustard
  • 175mltomato sauce
  • 450mlwater
  • salt and pepper

    • Directions

  • Preheat oven to 180°C.
  • Heat the oil in a flameproof casserole.
  • Add the beefand fry briskly on all sides.
  • Add the vegetables andfry a further 5 minutes, stirring occasionally.
  • Mix the remaining ingredients in a bowl, and stir intocasserole.
  • Cover and cook for 2 – 2 1/2 hoursor until meat is tender.

    • Reviews

  • “This is easily one of the best tasting beef stews I have ever had! The onlly thing I added was potatoes! So So Delish!!”

  • “Loved this. I did find that it had a little too much honey for me (that really is personal taste tough) so I toned it down the next time I made it for my in-laws who were extremely impressed :-).A good tip with this one is to make it the day before and leave it overnight. The flavours were even more amazing.Firm favourite in my family for winter!”

  • “Wow!! Fabulous. Not for a long time have I looked forward to a meal so eagerly!!!I made this in my slow cooker. Browned the meat off and threw it in. I also browned off and added some bacon chunks and some minced garlic.I cooked it on low for about 10 hours and the smell wafting through my house was just heavenly.I made a loaf of crusty white bread and served the stew in bowls with the bread on the side.My husband was most impressed and my two fussy toddlers enjoyed it immensely.This recipe is _definately_ a keeper!!! Thank you very very much.”

  • “This was a hit with both my husband and the kids. I’m not a fussy cook (and also a busy mum) and so simply threw everything in the slow cooker and forgot it. I served it with rice and we were most impressed! Making it again tonight! Thanks!”

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