Beef Stew

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 400g stewing /braising beef
 3 tblspns plain flour
 Salt and pepper
 3-4 tblspns oil
 100g swede
 1 leek
 4 garlic cloves
 150g shallots
 100g carrots
 Small glass red wine ( optional
 500ml beef stock
 Flat leaved parsley

1

Preheat the oven to 150C

2
3
4
5

Heat an ovenproof pan

6
7
8
9

Toss the meat in the flour that has been seasoned with salt and pepper

10
11
12
13

Add the beef to the hot oil and fry on all sides until browned

14
15
16
17

chop your carrots and leek into 2.5cm bits , halve your mushrooms if large

18
19

Step 6

20
21

When browned remove the beef and leave to 1 side

22
23
24
25

Add the remaining oil and fry the veg ( except mushrooms ) until softened

26
27
28
29

Put the beef back in the pan stir and add the wine to deglaze the pan . Scrape all those tasty boys off of the bottom of the pan

30
31
32

Simmer until it's reduced by half then add the stock and mushrooms

33
34
35
36

Cover with a lid and put in the oven for about 2 hours

37
38
39
40

Serve with dumplings ( recipe previously posted )

41
42
43
44

After sealing you can put this in a slow cooker for at least 6 hours

45
46
47
48

Seal and then pressure cook for 20 minutes

49
50
51
52

Can be frozen

53
54
55
56

Add more flavourings as required eg Worcestershire sauce , brown sauce , marmite , mixed herbs , horseradish , mustard

Category

Ingredients

 400g stewing /braising beef
 3 tblspns plain flour
 Salt and pepper
 3-4 tblspns oil
 100g swede
 1 leek
 4 garlic cloves
 150g shallots
 100g carrots
 Small glass red wine ( optional
 500ml beef stock
 Flat leaved parsley

Directions

1

Preheat the oven to 150C

2
3
4
5

Heat an ovenproof pan

6
7
8
9

Toss the meat in the flour that has been seasoned with salt and pepper

10
11
12
13

Add the beef to the hot oil and fry on all sides until browned

14
15
16
17

chop your carrots and leek into 2.5cm bits , halve your mushrooms if large

18
19

Step 6

20
21

When browned remove the beef and leave to 1 side

22
23
24
25

Add the remaining oil and fry the veg ( except mushrooms ) until softened

26
27
28
29

Put the beef back in the pan stir and add the wine to deglaze the pan . Scrape all those tasty boys off of the bottom of the pan

30
31
32

Simmer until it's reduced by half then add the stock and mushrooms

33
34
35
36

Cover with a lid and put in the oven for about 2 hours

37
38
39
40

Serve with dumplings ( recipe previously posted )

41
42
43
44

After sealing you can put this in a slow cooker for at least 6 hours

45
46
47
48

Seal and then pressure cook for 20 minutes

49
50
51
52

Can be frozen

53
54
55
56

Add more flavourings as required eg Worcestershire sauce , brown sauce , marmite , mixed herbs , horseradish , mustard

Beef Stew