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To Prep:

  • Beef cubes, bone in 2.0 kg
  • Onions 360.0 g
  • Celery 80.0 g
  • Garlic 10.0 g
  • Carrots (diced) 350.0 g
  • Butternut 1.0 kg
  • Parsley, fresh, chopped 15.0 g
  • Potatoes 1.0 kg

To Cook:

Meat fork tender Beef stew with Mirepoix , potatoes, butternut and  a Knorr Classic brown sauce



  1. To Prep:

    • Season beef with Robertsons Barbecue Spice.
    • Roughly chop the onions.
    • Roughly chop the celery.
    • Crush the garlic.
    • Peel and cut the carrots into rounds.Peel and cube the butternut.
    • Peel and quarter the potatoes.
    • Roughly chop the parsley.
  2. To Cook:

    • Heat the oil and brown the meat in a large pot.
    • In a second pot, brown the onions, celery and garlic, and add to the browned meat.
    • Add the Knorr Tomato Pronto and 1.5 L of water and let it simmer for 1.5 hours. Stir occasionally to prevent it from burning.
    • Add the carrots, butternut and potatoes then simmer for 30 minutes or until the meat is tender and the vegetables are cooked.
    • Mix Knorr Classic Brown Sauce Gravy Powder and 500 ml of cold water. Add to the stew and simmer for 5 minutes.
  3. To Serve:

    • Garnish with chopped parsley.
  4. Top Tip:

    • You can substitute Robertsons Barbecue Spice with Knorr Beef Stock Granules.
    • Add more vegetables to the stew to increase your yield.