Beef Stew

Savour the comforting flavours of fall with our beef stew, a hearty, warming dish to which you'll add butternut squash, potatoes, carrot and corn. Flavoured with garlic and simmered in a rich beef broth with bay leaves, this stew cooks slowly in the oven to bring out incomparably tender meat and a perfect blending of flavours. Perfect for a family meal or for warming up on chilly evenings.

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20 min
4
60 min
Freezes for up to 3 months.

  • Ingredients

    • 45 ml (3 tbsp) olive oil
    • 450 g (1 lb) stewing beef, cubed
    • 1 yellow onion, chopped
    • 500 ml (2 cups) butternut squash, cut into small 1 cm x 1 cm cubes
    • 2 medium potatoes, cut into small 1 cm x 1 cm cubes
    • 1 carrot, cut into small 1 cm x 1 cm cubes
    • 250 ml (1 cup) corn kernels
    • 2 garlic cloves, minced
    • 1 litre (4 cups) beef broth
    • 4 bay leaves
    • Salt and freshly ground pepper

  • Preparation

    1. Preheat the oven to 375°F.
    2. In an ovenproof pot, heat the oil over medium-high heat and cook the beef and onion for 3 minutes. Season with salt and pepper to taste.
    3. Add the remaining ingredients. Scrape the bottom of the pot well to loosen the browned bits.
    4. Cover and bake for 60 minutes or until the beef is tender.

For the adventurers

Notes and tips

Add 15 ml (1 tbsp) of steak seasoning before placing in the oven.

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