Recipe for Beef Stew

An excellent winter warmer. this beef stew is ideal for the whole family.

You will Need :

800g Beef cut into bite sized cubes
1 Medium Carrot chopped into large pieces
1 Celery Chopped into large pieces
1 Medium Onion into large pieces
1 Parsnip chopped into large peices
1/2 butter nut squash chopped into large pieces
60g button mushrooms whole
250ml red wine
2 tablespoons Tomato Puree
900 ml Chicken Stock
2 Tablespoons Butter
2 Tablespoons dried Parsley
flour
Salt and Pepper to taste
Olive Oil
Grease proof paper

beef stew receipe

How to make Beef stew

Step One

Take the 700g of beef and cut into bite sized pieces, place into a large bowl season with some salt and pepper and coat well with the flour. Coating the beef with flour will keep the meat moist and help prevent it from burning.

Step Two

Heat a large pot and add some oliver oil to fill the botom of the pan. Place the beef coated with flour into the hot oil and fry until browned. You can add the beef a bit at a time not to get them to close together and start sticking. Once browned take out and put to one side. Do not wash out the pan, the all adds to the flavour of the finished stew.

Step Three

Pour the vegetables Carrot, Celery and Onions into the large pot and add the butter and stir regulary to caramelise the vegeables. Once browned add the Mushrooms and continue to stir until the mushrooms are done.

Step Four

Add Tomato Puree and mix with the vegetables, once mixed add the red wine and stir in The alcohol will evapourate bu the taste will remain.

Step Five

Add the beef back to the Large pot and stir in, and cover the contents completely wth the chicken stock. you can add more water if all the contents are not covered.

Step Six

Turn down the heat to a low setting and heres the trick to stop the goodness escaping. Cut a piece of grease proof paper and cover the pan and place the lid of the pan on top of the grease proof paper. This will prevent any moisture from escaping and give the stew a rich flavour.

Step Seven

Simmer the stew for about 3 hours on a low temperature. Check now and again that the pot is not over heating. What you are looking to do is slowly cook the stew so the beef will melt in your mouth

Step Eight

Remove from heat sprinkle with parcley and serve with crusty bread.

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