Easy Beef Stew

Easy Beef Stew

This is beef stew for the cold season. You somehow feel comforted when you eat it. It's good to make a lot and freeze the leftovers.

Ingredients: 4 servings

Beef shoulder or shanks for stew
150 g
Red wine
150 ml
Bay leaf
White flour
2 tablespoons
Tomato ketchup
4 tablespoons
Tinned demi-glace sauce
1 tin
around 700 ml
Salt and pepper
to taste


1. Coat the beef well with salt and pepper. Put the flour and beef into a plastic bag and shake until coated. Heat oil in a pan and cook until the outside is seared.
2. Once the beef is seared, add red wine. Evaporate the alcohol on high heat. Combine the meat and the remaining sauce in a pot.
3. Add more oil to the pan from Step 2. Once heated, add mushrooms and sliced onion and saute. Once the onions turn transparent, it's done.
4. Roughly chop the carrot and add to the pot. Add the ketchup, water, and bay leaf and simmer over low heat for about 1 hour.
5. Once the meat is well cooked, add a can of demi-glace sauce and cook over medium heat for 20 minutes. Stir occasionally to prevent burning. Season with salt and pepper at the end and you're done.
6. You can use whatever demiglace sauce you like.
7. I changed the recipe pictures. I add potatoes when I'm not going to freeze it.

Story Behind this Recipe

This is a recipe for cold winter days for my married older brother and his wife who are busy with work and child rearing. This warm stew is nutritious, prevents colds, and has plenty of carrots.