Cosy Winter Beef Stew
1 -1 1/2 hours
- 450g steak pieces
- 2-3 tablespoons olive oil
- 1 beef stock cube or fresh liquid stock
- 500 ml water
- 2 Sprigs of fresh rosemary or a sprinkle of dried
- Small handful of fresh parsley or a sprinkle of dried
- Ground black pepper
- 2 -3 large potatoes
- 3 carrots
- 1 -2 sticks of celery
- 1 large onion
- 50g plain flour
- Splash of Red Wine (optional)
- Heat the olive oil in a large saucepan on a medium heat.
- Finely chop the onion and celery and allow to sweat in the pan with the olive oil.
- Chop the carrot into cubes – roughly 1cm square, add them to the pan.
- Once the onion and celery are soft remove all from the pan and set aside.
- Take the steak pieces and place in a bowl, dust the beef with the plain flour and shake off the excess
- Add another drizzle of oil to the saucepan and turn up the heat slightly. Add the beef to the pan.
- Keep moving the beef chunks around the pan so they don’t stick to the bottom or burn.
- Once the beef has browned add the softened onion and celery along with the carrot and half of the chopped herbs.
- If you are adding the wine – pour it in now to ‘deglaze’ the pan. Use a wooden spoon to rub the bottom of the pan removing any bits of cooked flour etc stuck to the bottom. (This helps release the flavour from the meat and gives a lovely rich taste). Allow the wine to reduce by half.
- Add the stock and potatoes (cut into quarters or cubes)
- Reduce the heat to medium to allow the stew to bubble slightly. Cook for at least 1 hour until the beef is soft and falling apart.
Top up with water if needed
- Take off the heat and add the remaining herbs. Allow to rest for 5 mins.
- Spoon into bowls and enjoy with a slice of fresh crusty bread and a glass of red wine!