My favourite beef stew recipe for the winter time

Season the beef by tossing the diced beef with ground rock salt, black pepper, and a little rapeseed oil. Set aside.

Heat some rapeseed oil in a sauté pan over medium heat. Brown the beef, then push it to the side of the pan.

In the same pan, add the diced onion and garlic. Sauté until fragrant, then mix with the beef.

Add the chopped celery, mushrooms, carrot, and pinto beans. Stir in the smoked paprika. Cook for a few minutes until the vegetables start to soften.

Pour in 500ml of water and bring to a boil. Once boiling, stir in the tomato purée and miso paste. Reduce the heat and let it simmer gently for 90 minutes, stirring occasionally.

After 90 minutes, stir in the soy sauce and season with additional rock salt and pepper if needed.

Enjoy the stew with your choice of sourdough bread, pasta, or rice.

Equipment Needed

Spice Level:

Allergens