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  • Makes 1 1⁄2 cups
  • Easy
  • 5 minutes
  • 30 minutes


  • 2 T butter
  • 1⁄4 onion, peeled and finely chopped
  • 1⁄2 carrot, peeled and finely chopped
  • 1⁄2 celery, peeled and finely chopped
  • 2 T flour
  • 4 cups beef stock
  • 1 T tomato paste
  • 4 g bouquet garni (or a bay leaf, sprig of thyme, sprig of parsley and a few black peppercorns)
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Melt the butter in a saucepan over a low heat. Sauté the onion, carrot and celery until well browned. Add the flour and cook to form a roux.

Add the stock and tomato paste. Add the bouquet garni or herbs.

Simmer for 20–30 minutes. Strain and season to taste. Keep warm and covered until ready to use.

Discover more stew recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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