Recipe type: Main dish
Prep time: 20 mins
Total time: 3h 35 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1 kilo (2 pounds) chuck beef, cut into bite-sized pieces

2 tablespoons butter

1 onion sliced

2 garlic cloves, chopped

80 g (1/3 cup) flour

500 ml(2 cup) red wine (or apple juice or beef broth)

750 ml(3 cups) water, divided

1 beef bouillon

1 tablespoon tomato paste

3 bay leaves

4 thyme leaves

2 carrots, halved and sliced

500 g(1 pound) small potatoes, peeled and quarters

250 g (1 cup) peas

250 g(1/2 pound) mushrooms, sliced thin

250 g (1/2 pound) cherry tomatoes, halved

parsley, for garnish


In a large pot or Dutch oven, heat the butter. Saute the beef, onions and garlic until the beef is browned and the onions are softened. Remove from pot and set aside.

With a wooden spoon, stir in the flour, making sure to scrape the bottom of the pan to remove all the flavourful bits.

When the flour is browned and all the bits have been scraped up, add the red wine and stir, continuing to scrape the bottom of the pan. simmer to reduce the wine.

Return the beef, onions and garlic to the pot.

Add 2 cups of water, the beef bouillon, bay leaves and thyme. Season with salt and pepper.

Cover and simmer over low heat for 2 1/2 hours, or until the beef is very tender.

Add the vegetables and an additional cup of water. continue cooking for 30 minutes or until all of the vegetables are soft.

Garnish with fresh parsley.

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