Herb-Rich Beef and Carrot Stew

Ingredients

• •600 g beef (diced into 3cm cubes)
• •400 g carrots (peeled and cut into chunks)
• •2 tbsp vegetable oil (for browning)
• •25 g butter (for richness)
• •2 tsp garlic granules
• •1 tsp ground ginger
• •2 tbsp mixed herbs (dried, or use fresh thyme and rosemary)
• •3 sprigs fresh thyme (optional but recommended for depth)
• •2 sprigs fresh rosemary (optional but recommended)
• •500 ml beef stock (hot, use quality cube or liquid stock)
• •1 tbsp balsamic vinegar (adds depth and sweetness)
• •1 tbsp lemon juice (brightens flavours)
• •1 tsp black pepper (freshly ground)
• •to taste salt
• •1 tbsp tomato paste (optional but recommended for richness)

Instructions

1. 1

   Heat vegetable oil in a large, heavy-bottomed casserole or deep frying pan over medium-high heat. Pat beef dry with kitchen paper, then brown in batches for 3-4 minutes per side. Don't overcrowd the pan. Set aside.

2. 2

   Reduce heat to medium, add butter to the pan, then add carrots. Sauté for 3-4 minutes until lightly coloured.

3. 3

   Stir in garlic granules, ground ginger, and tomato paste (if using). Cook for 1 minute until fragrant, stirring constantly.

4. 4

   Pour in hot beef stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the mixed herbs, fresh thyme and rosemary sprigs (if using), balsamic vinegar, and lemon juice.

5. 5

   Return the browned beef to the pan, stir well, and bring to a gentle simmer. Season with salt and black pepper to taste.

6. 6

   Reduce heat to low, cover partially, and simmer for 20-25 minutes until beef is tender and carrots are cooked through. Stir occasionally.

7. 7

   Taste and adjust seasoning as needed. Remove fresh herb sprigs before serving.

8. 8

   Serve hot in bowls with crusty bread, creamy mashed potato, or buttered egg noodles.