Spicy Beef Stew

 Spicy Beef Stew


1 tbsp vegetable oil
500 g beef chuck stew meat, cut into cubes
100 g flour 
2 tbsp BBQ Steak Seasoning 
1 tbsp extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Pepper and salt to taste
3 cloves garlic, minced
3 tbsp tomato paste
250ml beef stock
1 cup red wine
1 tbsp Worcestershire sauce


In puff pastry, rice or mash potato



  • Heat the oil in a heavy-bottomed pot over a medium temperature. 
  • Combine the flour and seasoning in a bag—hold the top to seal and give it a good shake.
  • Put the beef in the bag and shake around until the meat is fully coated.
  • Add the beef to the pot piece by piece and cook until seared on all sides—transfer beef to a plate. 
  • In the same pot, cook the onion, carrots, and celery until soft. Season with salt and pepper. 
  • Add garlic and tomato paste and cook for 2 minutes. 
  • Add beef back in the pot with the stock, wine and Worcestershire sauce.
  • Bring to a boil, then reduce heat to a simmer—season with salt and pepper if needed.
  • Cover and let simmer until beef is tender, about 30-45 minutes.
  • Ladle into serving bowls with pastry, rice or mash potato.