Beef Stew by Vanessa Tay


1 kg beef shin - cut into 1 inch chunks
5 large tomatoes - cut quarters
6 garlic - crush
3 large onion - cut quarters
2 carrot - cut into chunk
2 potato - cut into chunk *optional
1 box of fresh button mushrooms
2 tbsp of butter
2 tbsp plain flour
1 tsp dried Italian herbs
2-3 dried bay leaf
500ml beef broth
500ml water or chicken broth


Blanched Meat in pot of boiling water till cooked, rinse with water and cut into chunk. Set aside

Melt butter in the stew pot
Fry garlic and onion till fragrant
Push garlic and onion aside, brown your beef chunks
Coat the beef chunks with plain flour by sprinkling over them. Stir well.
Add 1 cup of beef stock and scrap up the brown bits at the bottom of the pot

Add the rest of the beef broth and water /chicken broth, mushroom, tomatoes, carrots

Add italian herbs and bay leaf.
Bring to rolling boil. Lower fire and let it simmer for 1 hour or till beef is tender

Season with salt if necessary. "I did not add SALT", is your preference

Cook Note:-
If you prefer thicker gravy, add cornstarch solution (1 tbsp water mixed with 1/2 tbsp cornflour) to thicken the gravy