Homely Beef Stew




This is the perfect recipe for those cold wintery nights, especially so when when it snows, it just warms you up and leaves you feeling so fulfilled.




Ingredients


serves 6 | Preparation time: 25mins | cooking time: 3hours 30mins


  • 1 Onion Roughly diced into 1cm pieces

  • 1 Braising steak, cut into 4cm chunks

  • 2 Medium parsnips, cut into 2.5cm pieces

  • 2 Medium carrots, cut into 2.5cm pieces

  • 1 Large leek cut into 1cm) slices

  • 3 Medium Potatoes, cut into 1/8ths

  • 3 tbsp Tomato purée

  • 1 clove Garlic

  • 250 ml Red wine

  • 600 ml Beef stock or Water (the stock just gives it a little extra flavour)

  • 3 sprigs Fresh rosemary

  • 3 sprigs Fresh thyme

  • 2 tbsp Vegetable oil (for frying)

  • 10g Butter

  • A few sprigs of flat leaf parsley for garnish

  • Plain flour, to dust on the beef


Method

Preheat oven to 160°C (140°C fan) mark 3.


Dry the beef pieces with kitchen paper and dust with plain flour (tapping off excess), put to one-side.


Heat the oil in a medium-large casserole dish, place in the beef and fry until nicely caramelised, stirring occasionally being carful not to burn (This is super important as it is here where you will get lots of lovely flavour as well as cooking the flour so you do not get that undesirable raw floury taste).

Once the beef is evenly caramelised lift it out with a slotted spoon onto a plate to one-side leaving the fat in the casserole dish.


Straight away add the butter to the same casserole dish and then the onions and garlic, gently fry for 5min or until softened. (please do not clean the casserole dish after the beef just use the dish with all that lovely flavour inside).


Now you can add all the carrot, parsnip and leek, sweat on a medium-low heat for 2mins, add the tomato purée and sweat for a further 5mins, season well (a good pinch of salt and a few turns of cracked black pepper)


Once 5mins is up add the beef back to the pan as well as the wine, stock, rosemary and thyme.

Stir well, turn up the heat, bring to the boil, cover and place it into the oven.


Cook until the beef is tender - about 3hr.


Carefully take the casserole out of the oven, remove the lid and discard the rosemary/thyme sprigs if you can find them easily. Check the seasoning of the stew and add a little more if you desire.


Tip the potatoes into the stew and carefully stir them in trying not to break up any of the meat or the other veg.


Return to the oven cook for a further 30-40mins or until the potatoes are soft.


This is great served with a crusty baguette and fresh steamed green vegetables, or its just perfect its own too.


Enjoy,


Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏


If you have any queries or any questions please do not hesitate to contact me.


thomas@chef-middleton.com I will be happy to help,




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