Hearty Grass-Fed Angus Beef Winter Stew

Savour the warmth of L.A. FARMS’ Halal Grass-Fed Angus Beef Winter Stew. This rich, hearty dish features tender, halal-certified Angus pieces, simmered with vegetables in a savoury broth. Garnished with fresh parsley and optional green chili, it’s the perfect comfort food for chilly evenings.


  • 1kg L.A. FARMS Grass-Fed Angus Stew pieces or Goulash
  • 4 cups L.A. FARMS Grass-Fed Bone Broth 
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 medium potatoes, peeled and cubed
  • 1 can  diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon halal Worcestershire sauce (ensure it contains no alcohol or non-halal ingredients)
  • 1.5 cups water or vegetable broth 
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)
  • Green chili, finely sliced (optional, for garnish)


  1. Preparation:

    • Season the Grass-Fed Angus Stew pieces generously with salt and pepper.
    • If desired, lightly coat the pieces in flour for additional thickening.
  2. Searing the Beef:

    • In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
    • Add the beef pieces in batches, searing on all sides until browned. Remove and set aside.
  3. Sautéing the Vegetables:

    • In the same pot, add the chopped onions and sauté until they become translucent, about 4-5 minutes.
    • Add the garlic, carrots, and celery, and continue to cook, stirring occasionally, for an additional 5 minutes.
  4. Building the Flavour Base:

    • Stir in the tomato paste and cook for about 2 minutes until it darkens slightly.
    • Pour in the water or vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer for 3-4 minutes until it reduces slightly.
  5. Combining Ingredients:

    • Add the seared beef back into the pot along with the diced tomatoes, bone broth, Worcestershire sauce, bay leaves, thyme, rosemary, and smoked paprika.
    • Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, or until the meat is tender.
  6. Adding Potatoes:

    • About 30 minutes before the stew is done, add the cubed potatoes. Continue to simmer until the potatoes are tender and the stew has thickened to your liking. If a thicker stew is desired, mix 1 tablespoon of flour with a small amount of water to create a slurry, and stir it into the stew.
  7. Finishing Touches:

    • Taste and adjust seasoning with additional salt and pepper if needed.
    • Remove the bay leaves before serving.
  8. Serving:

    • Ladle the stew into bowls and garnish with fresh chopped parsley and the optional green chili slices for an extra kick.

Enjoy your warm, hearty L.A. FARMS Grass-Fed Angus Winter Stew!