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Beef Stew

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

Heat an ovenproof pan

3

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

4

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

5

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

6

When browned remove the beef and leave to 1 side

7

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

8

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

9

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

10

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

11

Serve with dumplings ( recipe previously posted )

12

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

13

Seal and then pressure cook for 20 minutes

14

Can be frozen

15

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