June in Australia is winter, so a warm, hearty dish would be perfect. Here’s a recipe for a classic Beef and Vegetable Stew, which is comforting, nutritious, and relatively easy to prepare—ideal for seniors.

Ingredients:
500g beef chuck, cut into 2.5cm cubes
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and cut into 2.5cm pieces
2 celery stalks, cut into 2.5cm pieces
2 potatoes, peeled and cut into 2.5cm cubes
1 cup peas (fresh or frozen)
1 cup green beans, cut into 2.5cm pieces
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
Chopped fresh parsley for garnish (optional)

Instructions:

Prepare the beef:
– In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
– Season the beef cubes with salt and pepper.
– Add the beef to the pot and brown on all sides. This should take about 5-7 minutes. Remove the beef and set aside.

Cook the vegetables:
– In the same pot, add the remaining 1 tablespoon of olive oil.
– Add the chopped onion and cook until translucent, about 5 minutes.
– Add the minced garlic and cook for another minute.

Combine ingredients:
– Return the browned beef to the pot.
– Add the carrots, celery, potatoes, peas, and green beans.
– Stir in the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves.
– Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

Thicken the stew (optional):
– If you prefer a thicker stew, mix 2 tablespoons of all-purpose flour with a little water to create a slurry.
– Stir the slurry into the stew and cook for another 10 minutes until the stew thickens.

Serve:
– Remove the bay leaves before serving.
– Ladle the stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Tips:
– Slow Cooker Option: If preferred, this stew can be made in a slow cooker. After browning the beef and sautéing the onions and garlic, transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
– Storage:This stew keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave.

This Beef and Vegetable Stew is a hearty, satisfying meal that’s perfect for a cold June evening in Australia. It’s also relatively simple to make, making it suitable for seniors who enjoy cooking.