Everyone needs at least one warming beef casserole as part of their recipe repertoire and this is ours. Well, it’s yours now too.
The slowly stewed beef is succulent and satisfying whilst the carrots and onions add a sweetness and texture to the shiny sauce. Served with a simple baked potato, or rice if you prefer, this recipe is a great go-to as it also freezes well.
What You’ll Need
- 1 Kg of stewing steak
- Olive oil
- Knob of butter
- 1 tablespoon of plain flour
- Sea salt and freshly ground black pepper
- 2 glasses of good red wine
- 1 1/2pts of good beef stock (a rich beef Knorr stock cube will do perfectly well)
- 1 large onion
- 4 large carrots
- A large packet of button mushrooms ( if loose go for 3 good handfuls)
- 1 large tablespoon of redcurrant sauce.
- Heat some of the oil and the butter in a large, heavy based pan until bubbling.
- Sprinkle the beef with flour and season well.
- Brown 1/4 of the beef at a time in the pan. When the beef has browned, remove it to another plate before adding the next amount of beef. If you put all of the beef in together, it will steam instead of brown and you will loose the lovely flavour for the sauce.
- Add the onions and cook in the remaining juices until slightly softening. Remove from pan.
- When finished browning all the meat and the onions, add the red wine and ‘de-glaze’ using the wine to release all the sticky, floury, meaty bits stuck to the bottom of your pan. This is the basis of your sauce and the flavour.
- Add the meat back into the pan alongside the hot stock, chopped onions and mushrooms.
- Pop into a medium oven 160C for 2.5-3 hours until the meat is beginning to be soft.
- Add the peeled and chopped carrots and a spoonful of redurrant jelly.
- Cook for another 1/2-1 hour until the meat is tender and the carrots are soft.
- Serve with a hearty baked potato, rice or fresh crusty bread.
Melt in your mouth Beef Stew is surely what Winter was invented for!