Stew with Beef Forequarter Chunks


  • 1kg beef forequarter chunks
  • 2 onions
  • 6 medium size potatoes
  • 1 can baked beans
  • 425g fresh pinto beans soaked for ½ hour then boiled until just tender
  • 1 can tinned tomatoes or 4 large fresh tomatoes cut into chunks
  • 1-2 cups water
  • 2 tablespoons flour
  • 2 tablespoons of vegetable oil
  • spices and herbs of your choice
  • salt and pepper to taste


  • Heat oven and drop in oil
  • Add beef chunks in three batches, over high heat, and turn to cook evenly so they become nice and brown
  • Remove beef chunks, leaving behind the fat that has come from the meat
  • Add the onions and herbs and spices and sauté until just a light gold over medium heat – around 5 minutes – making sure to stir to release the onion and seasoning flavors.
  • Remove onions and from the pan with a slotted spoon and set aside in a dish.
  • Add the potatoes that have been peeled and cut into chunks – around 8 pieces per potato and brown the outside, turning to cook evenly.
  • Once potatoes are golden return meat and onions to the pan and stir for 1 minute, while you add salt and pepper
  • Add the can of tomatoes or fresh tomatoes
  • Add the can of beans or the fresh cooked pinto beans
  • Add 1 cup of water and reduce to a simmer, allowing the stew to cook for around 45 minutes or until the beef is tender, stirring occasionally.
  • Add two tablespoons of wheat flour mixed to a thin paste with a cup of water, stirring in to thicken the sauce.
  • Check for seasoning – you may want to add more salt or pepper at this stage.
  • Reduce heat and simmer very slowly for another 10 minutes or so to allow flavours to mingle