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Woky Beef Stew

This is an incomplete recipe, as I still need to get the seasonings down. Feel free to use, but just note it's not in its entirety.


Time: ~1.5 hours


These are the ingredients for two adult portions



Chop the ingredients as stated in the ingredients section.

Add stock cube(s) into the measuring jug, then fill with the boiling water. Mix until disolved little.

Add cornstarch into a mug/bowl with a little cold water and mix until a paste.


  1. Brown the beef/steak

    5-10 minutes

    Add the wok to the stove, and set to a high heat for a few minutes.

    Add a splash of oil, then the meat.

    Allow the meat to brown on all sides, 'stirring' occassionally.

    Once browned drain the fat.

  2. Add the flavour (and celery)

    3-5 minutes

    Add the onion, celery, seasonings, and puree to the wok.

    Stir thoroughly so that the puree and seasoning covers everything.

    Slowly stir-fry for 1-3 minutes.

  3. Add the liquids

    15-20 minutes

    Add the chopped tomatos, and the stock to the wok.

    Mix the contents together.

    Season to taste with salt/pepper. If unsure, just leave it as is.

    Bring to a boil, then reduce the stoves heat.

    Cover the wok with a lid, or some tinfoil, and leave to sit for 15-20 minutes.

  4. Add large veg

    20-25 minutes

    Add the cornstarch mixture to the stew, and mix through.

    Add the carrot, and potato to the wok.

    Bring the stew back to a boil, then reduce the heat.

    Re-cover the wok and leave for 20-25 minutes.

  5. Add small veg

    10-15 minutes

    Add the peas, and corn, and mix through the stew.

    Re-cover the wok again, and leave for another 10-15 minutes.

  6. Simmer or serve

    0-60 minutes

    The stew should be good to serve now, however if you'd like it a little thicker, or the beef/veg a little softer then leave to simmer for up to an hour.