Irish Angus Beef Stew with Bart Bouquet Garni & Organic Stock

This comforting beef stew is a practical way to show how a few imported grocery ingredients can shape an entire dish. Bart Bouquet Garni provides slow-release herbs, Your Organic Nature beef bouillon creates the stock, and BioOrto organic passata and extra virgin olive oil give the sauce body and depth.

Shop the imported ingredients

• Bart Bouquet Garni, 8-pack
• Your Organic Nature Yeast-Free Beef Bouillon Cubes
• BioOrto Organic Tomato Passata, 580ml
• BioOrto Organic Ogliarola Extra Virgin Olive Oil

Fresh ingredient: Fresh Irish Angus Beef Chuck, Diced, 500g

Ingredients

• 500g fresh Irish Angus diced beef chuck
• 1 tablespoon BioOrto extra virgin olive oil
• 1 onion, chopped
• 2 carrots, cut into thick slices
• 2 celery stalks, sliced
• 400g potatoes, cut into chunks
• 250ml BioOrto organic tomato passata
• 1 Your Organic Nature beef bouillon cube
• 600ml hot water
• 1 Bart Bouquet Garni bag
• Black pepper, to taste
• 1 tablespoon plain flour, optional, for a thicker sauce

Method

1. Pat the beef dry. If using flour, toss the beef lightly in it.
2. Heat the olive oil in a heavy casserole over medium-high heat. Brown the beef in two batches so the pan does not become crowded. Transfer it to a plate.
3. Lower the heat, add the onion, carrots and celery, and cook for 6–8 minutes.
4. Dissolve the bouillon cube in 600ml hot water.
5. Return the beef to the casserole. Add the BioOrto passata, prepared stock and Bart Bouquet Garni. Stir and bring to a gentle simmer.
6. Cover and cook on very low heat for 1½ hours, stirring occasionally.
7. Add the potatoes and continue cooking for 35–45 minutes, until the beef is tender and the potatoes are cooked through.
8. Remove the Bouquet Garni bag, taste and season with black pepper. Simmer uncovered for a few minutes if the sauce needs reducing.

Imported ingredient spotlight

A Bouquet Garni bag gives the stew the flavour of several herbs without leaving loose stems in the sauce. The yeast-free organic beef bouillon provides a convenient savoury base, while passata thickens the stock naturally and keeps the finished stew smooth.

Slow cooker option

Brown the beef and vegetables first, then transfer everything except the potatoes to a slow cooker. Cook on low for 6–7 hours, adding the potatoes for the final 2½–3 hours. Always remove the Bouquet Garni before serving.

Food-safety note: Cool leftovers quickly, refrigerate promptly and use within two days. Reheat until piping hot throughout.

Explore more products in our organic grocery range, culinary oils and fresh beef collection.