The EASIEST Stew in the WORLD!
Prep time
Cook time
Total time
This REALLY is the easiest stew recipe. And, because it is so easy, it's also a great one to experiment with. Feel like adding mushrooms? - or perhaps some parsnip? - maybe you don't have rosemary handy and want to use a different herb? - or, you have some lamb in your meat locker instead of beef (in which case, can I suggest some mint?)... The possibilities are limited only by your imagination.
Recipe type: The Main Event
Serves: 6 Servings
  • 1.5 kilos diced chuck steak/braising beef
  • 1½ Tablespoons tapioca flour
  • fat of choice
  • 3 red onions, peeled and roughly chopped
  • 4 carrots, peeled and roughly chopped
  • 4 celery sticks, roughly chopped
  • 5 cloves garlic, peeled and roughly chopped
  • 1 Tablespoon apple cider vinegar
  • Zest of one orange
  • 4 x sprigs fresh rosemary
  • Salt
  • 800mls bone broth
  1. Heat your oven to 180° C/ 350°F.
  2. Coat your diced beef in tapioca flour. I find the best way to do this is to take a large plastic bag. Pop your meat and flour into the bag. Seal and roll it all around until the meat is covered.
  3. Pop a heavy bottomed casserole dish over a medium-high heat (I use my le Creuset) and add a little fat. Brown your meat in batches, setting aside in a bowl as each batch is nicely caramelised.
  4. When your meat is all browned and set aside, add a little more fat to the pan. Gently sauté the onions, carrots, celery, garlic, rosemary and orange zest until softened. Add the apple cider vinegar to the pan and give everything a good stir.
  5. Add the bone broth and a good pinch of salt.
  6. Bring to a gentle boil, pop on a lid and place into the oven for three hours.
  7. The meat should now be meltingly tender! Check for seasoning before discarding the rosemary stalks.
  8. Serve!
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