Recipes Stewing Beef


Prep 20 minutes • Cook 90 minutes • Serves 4


1 package New Zealand Springvale Grass Fed Boneless Stewing Beef
2 tablespoons flour
3 tablespoons vegetable oil
2 carrots, peeled and cut in chunks
1 rib celery, peeled and cut in chunks
1 small onion, diced
2 small potatoes, peeled and cut in chunks
1 small bulb of fennel, cut in chunks
2 tablespoons tomato paste
1 tablespoon Dijon
2 cloves garlic, chopped
2 teaspoons Worcestershire sauce
2 ½ cups beef broth
½ cup red wine
½ teaspoon salt
¼ teaspoon pepper


Preheat oven to 350ºF.

In a bowl, mix together the stewing beef cubes, the flour and ¼ teaspoon of salt.

Add 2 tablespoons vegetable oil to your dutch oven, and place on the stove at medium heat. Brown the beef cubes on all sides, and set aside.

Once removed, add the remaining tablespoon of oil, the onion, celery, carrot and fennel, and sauté for a minute.

Add the garlic and continue to sauté for another minute.

Deglaze the pan with the red wine, scraping all the bits off the bottom of the dutch oven. Add remaining ingredients and bring to a boil.

Once boiled, cover and place in the oven for 75 minutes. Remove the lid for the last 15 minutes of cooking.

Remove from oven, and adjust seasoning if need be.

Homepage Only Recipes Stewing Beef


Prep time 10 minutes • Cook 40 minutes• Serves 4-6


2 lbs New Zealand Springvale Grass Fed Boneless Stewing Beef
2 tablespoons oil 
a little extra oil
1 onion, cut into thin wedges
2 cloves garlic, crushed
2 cups button mushrooms, halved
1-24 oz. jar of tomato pasta sauce
2 tablespoons tomato paste
1 cup beef stock
a of pinch sugar
large pasta shells (cooked) to serve
basil leaves


Preheat the oven to 350°F.

Season the beef with salt and pepper. Add oil to the beef, mix well.

Heat a wok or frypan, ensure it is hot. Stir-fry the beef in three batches, remove each batch and place it in a casserole dish. Add a little oil to pan, add the garlic and mushrooms and cook for 2 minutes or until mushrooms are golden. Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
Cover the casserole dish, place in oven, cook 30 – 40 minutes or until beef is tender. Serve with the cooked pasta and sprinkle with basil leaves.