• Beef Stew

    Posted on February 25, 2012 by in Mains, Recipes

    This post is also available in: Bulgarian

    Stew 600

    Stew comes in many forms and flavors. Combination of vegetables and meat, beer and mustard, red wine, white wine, in a casserole, in the oven, on the stove … But whatever shape or form, its depth of flavor and richness of taste, makes it irresistibly ever present, always welcome winter dish at our home.


    1. 3 tbsp olive oil
    2. 1 onion
    3. 1kg beef stew meat, cut into small pieces
    4. 2 carrots
    5. 300ml red wine
    6. 100ml water
    7. Pinch of salt
    8. Pinch of black pepper
    9. 1 Bay leaf
    10. 2 strings of thyme
    11. 1 vegetable bullion
    12. 3 tbsp clear honey
    13. 3 tbsp of plain flour
    14. Parsley for decoration


    1. Heat 2 tbsp of the olive oil in a deep pan and add the chopped onion. Let the onions crisp until golden and take them out of the pan put them in a plate.

    2. In a plastic bag, mix the beef stew meat together with the salt, pepper and the flour until all the dry ingredients have been well absorbed and are sticking to the meat. Pour the remaining olive oil into the pan and let it heat up. Put the beef stew in the pan and let it be sealed until nicely brown.

    3. Add the onion and the carrots (roughly chopped into circles) and mix together with the stew. Pour over them the wine and the water and add the thyme and the bay leaf. Let the stew simmer for at least one hour mixing regularly not letting the mixture stick to the bottom.

    4. When the stew mixture has thickened and the meat is ready, add the bullion and the honey, flavoring the stew to your taste.

    Goes well with

    Rise, mashed potatoes, croquettes.

    Red wine.