Winter Beef Stew

Name: Winter Beef Stew
Cook time: 150 min
Total time: 150 min
Cuisine: British
Ingredients: 500g braising beef; 2 tbsp plain flour; to taste salt and pepper; 2 tbsp olive oil; 1 large onion; 450g Carrots; 2 large parsnips; 1 bay leaf; 2 tbsp tomato puree; 300ml red wine or extra vegetable stock; 450ml vegetable stock; peas; muffins

Over a year ago 5,468 views

Cook: 150 mins

British Main Course

Ingredients

500g braising beef
2 tbsp plain flour
to taste salt and pepper
2 tbsp olive oil
1 large onion
450g Carrots
2 large parsnips
1 bay leaf
2 tbsp tomato puree
300ml red wine or extra vegetable stock
450ml vegetable stock
peas
muffins

Accompaniment

Method

1
Prep:
Cut beef into bite sized chunks
Finely chop the onion
Cut carrot into chunks
Cut parsnips into chunks

1. Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over - it's easiest to do this in batches. Remove with a slotted spoon and set aside.

2. Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.

3. Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. If frozen defrost thoroughly in the fridge before re-heating.