Red Wine Beef Stew

For 4
Cooking Time:
30 mins
Swanson No Added MSG Clear Chicken Broth 700ml
Chuck steak (chopped) 500g
Onion (diced) 1 pc
Carrots (diced) 2 pcs
Mushroom (sliced) 100g
Tomatoes (diced) 2 pcs
Red wine 300ml
Tomato paste 100g
Bay leaves 2 pcs
Mixed dried herbs 1 tsp
Salt 1.5 tsp
Sugar 1 tsp
Vinegar 1 tsp
Black pepper to serve
Heat a large pot with oil. Fry the beef until golden. Take out and set aside.
In the same pot, add onion and fry until translucent. Add carrot, mushroom and tomato. Cook for 2 minutes.
Bring the beef back to the pot. Pour into the wine and let the alcohol evaporate. Add seasoning, Swanson No Added MSG Clear Chicken Broth, tomato paste, bay leaves and mixed herbs. Bring to boil. Cover with a lid. Cook over low heat for an hour. Turn off the heat. Keep the lid on for another 15 minutes. Serve with pasta or potato mash.

  1. Chuck steak is leaner and easier to cook. You can also choose ribs or brisket.
  2. All sides of the beef must be nicely pan fried and golden to sear the juice.
  3. Cooking with No Added MSG Clear Chicken Broth brings umami flavour to the beef.