The best Beef Stew

By annemarie

No recipe book would be complete without a couple of hearty favourites and this one is no doubt up there in ‘comfort food’ heaven category

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Beef and Ale Stew

Beef Stew with Cinnamon dumplings

Ingredients

Olive Oil
1 Onion, peeled & chopped
1 handful fresh Sage leaves (preferably from your Garden!)
800g fresh BQB stewing Steak or Beef Skirt, cut into small chunks
Sea Salt
Black Pepper , freshly ground
Flour (for dusting)
2 Parsnips, peeled & quartered
4 Carrots, peeled & halved
1/2 Butternut Squash, halved, deseeded and roughly diced
1 handful Jerusalem Artichokes, peeled and halved (optional)
500g small Potatoes
2 tbs Tomato puree
1/2 bottle Red Wine
285ml Beef or Vegetable stock (preferrably home made)
Finely grated zest of 1 Lemon
1 handful Rosemary leaves
1 clove Garlic, peeled & finely chopped

Details

servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 210mins
Cost Average budget

Preparation

Step 1

Preheat your oven to 160ºC/300ºF/gas
Splash a little oil and a knob of butter into a casserole pan then throw in your onion and sage leaves, fry all together for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the veg, tomato purée, wine and stock...gently stir together

Step 2

Season generously with your freshly ground Black Pepper and a little Salt. Bring the mix to the boil and cover. Cook in your preheated Oven for around 3 to 4 hours, until the Meat is tender

Step 3

To serve, either Ladel into Bowls or top a warming Garlic mash. Sprinkle your mixed Lemon Zest, chopped Rosemary and Garlic onto the stew, sit back with a Glass of Red and enjoy!

Which tipple; Red Spanish Rioja Criana (Navarra), Argentinian Malbec or Côtes-du-Rhônes-Villages

Nutritional info (per serve): Calories; 645 kcal / Carbs; 46.5g / Sugar; 17.8g / Fat; 19.4g / Saturates; 6.7g / Protein; 52.6g

Allergy advice; contains Wheat flour