Beef stew

Beef stew

By
From
From Pasta to Pancakes
Serves
6
Photographer
Claire Peters

What’s not to love about a good hearty beef stew with some amazing mashed potato and red wine? It’s also very reasonable to make, as you need to use stewing beef, which is cheap.

Ingredients

Quantity Ingredient
2 beef stock cubes
300ml water, boiling
2 tablespoons olive oil
1 onion, peeled and quartered
5 garlic cloves, peeled, chopped and crushed
700g stewing steak, cut into large chunks, such as chuck or brisket
2 tablespoons plain flour
3 carrots, peeled and sliced
3 leeks, sliced
2 tablespoons tomato ketchup
2-3 glasses red wine
4 rosemary sprigs

Method

  1. Preheat the oven to 170°C. Find a large ovenproof casserole dish. If you don’t have one, use a large saucepan and just cook it on the hob rather than in the oven. Crumble the stock cubes into the boiling water. Stir and set aside.
  2. Heat the oil in the pan. Fry the onion and garlic for 3–4 minutes over a medium heat until soft.
  3. Toss the beef in the flour then add it to the pan for 2–3 minutes.
  4. Add the carrots and leeks, stir well and season with salt and pepper.
  5. Add the tomato ketchup, wine and stock.
  6. Mix well and throw in the sprigs of rosemary.
  7. Cover with a lid and bung in the hot oven for 2 1/2–3 hours. Alternatively leave on the hob on a low heat for the same amount of time, stirring occasionally.
  8. Check the stew after 2 1/2 hours by cutting a piece of the meat in half. If it falls apart easily it’s done. Also taste and check the seasoning. Serve hot on a mountain of mash.

Optional extras:

  • Add some chopped herbs such as sage or rosemary when frying the garlic and onion; that is so good. You could use the same amount of tomato purée if you don’t want to use ketchup. Also baby onions are amazing in stews, and instead of an onion you could use 6 baby onions or even shallots peeled and chucked in with the garlic.

Serving suggestions:

  • Try this with some gorgeous garlic mashed potato, and some red wine. So easy.

Leftovers:

  • A cooked beef stew will keep in the fridge for 2–3 days. To reheat it, simply place it back on the hob, bring to the boil and serve piping hot. It’s also lovely with boiled potatoes and a green salad.
Tags:
student cooking
easy
healthy
budget
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