Ingredients
Prep time: 15 minutes
Cook time: 3–4 hours
Serves: 4
- 1.5 lb (700 g) good-quality stewing beef, cut into chunks
- 1 beef OXO cube, crushed
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 25 g butter
- 4–5 carrots, peeled and cut into large chunks
- 1 large onion, cut into large chunks
- 4 garlic cloves, crushed
- 1 tbsp plain or self-raising flour
- 100 ml red Wine
- 1 pint beef stock
- 1 tbsp tomato purée
- 1 bay leaf
- 1 tbsp fresh thyme, finely chopped
- 2-3 sprigs of fresh rosemary
- 1 tbsp fresh parsley, finely chopped, plus extra to garnish
Method
- Preheat the oven to 140°C / 120°C fan / gas 1. You can also use a slow cooker set to low.
- Season the beef with the crushed OXO cube, salt, pepper, and 2 tbsp olive oil.
- Brown the beef in batches (7–8 pieces at a time) in a hot frying pan for 3–4 minutes per batch until golden on all sides. Set aside.
- Sauté the vegetables. In a large casserole pot, heat the remaining 2 tbsp olive oil and butter over medium-high heat. Add the carrots, onion, and garlic, and cook for 3–4 minutes until slightly softened.
- Combine and coat. Return the browned beef to the pot.
- Add the flour and stir well to coat the meat and vegetables.
- Pour in the wine s and let it simmer until reduced by half.
- Pour in the beef stock, tomato purée, thyme, rosemary, parsley, bay leaf, and a little more seasoning.
- Bring to a gentle simmer.
- Lay a sheet of parchment paper over the stew, then cover with foil (leaving small gaps for steam to escape). Cook in the oven or slow cooker for 3–4 hours, stirring occasionally and adding a splash of water if needed.
- Serve with creamy mash.
