A comforting, tasty beef stew with chunky vegetables, in a thick gravy, ideally served with creamy mashed potato is a supper we all look forward to. And it is such an easy family meal, although thinking ahead is important because the depth of flavour and melt in the mouth texture of the beef is a result of a long, slow cook.
This recipe makes six healthy portions. It is even better eaten a day or so after making, somehow the flavours deepen and ideal for freezing.
Prepare the vegetables, peeling and ‘chunking’ (not too small). Warm a little olive oil in a large, deep casserole pot and add the chopped vegetables tossing them around on a low heat to start cooking.
Heat a little oil in a separate frying pan.
Cut the pieces of braising steak into chunky strips. Toss these around in seasoned flour, then brown them in the frying pan, a few at a time, lifting them out and into the casserole on top of the vegetables when they are brown all over.
When the meat is all done, return the frying pan to a low heat and add the remaining flour (that was on the plate you coated the meat with), along with a glass full of red wine (about 250ml of stock of water is equivalent).
Scrape the pan (the bottom, sides etc.) with the spatula to loosen any tasty crusty bits of floury/beefy juice. Tip the contents of the frying pan into the casserole on top of the veg and meat.
Add a little more liquid to the casserole to just cover the meat and vegetables. Put on a tight-fitting lid and cook in the oven at 140°C for at least three hours.
The casserole is ready when the liquid has reduced and thickened revealing soft, tender pieces of braised beef.
Serve with mashed potato and steamed greens.
This recipe is one of Meg’s family recipes for you to use and share with your family. If you have any queries, please do not hesitate to contact us. All our details are on our website, along with lots more information about what we do! www.familyfarmshop.co.uk