1000g braising beef, diced
350ml CHEF® All Natural Beef Stock
4 large carrots, peeled and diced
1 large onion, large dice
4 garlic cloves, large, smashed
750ml CHEF® Red Wine Sauce
140g tomato paste
2tsp thyme, dried
12 baby onions, peeled
200g button mushrooms, cut into quarters
1 tbsp brown sugar
5 tbsp olive oil
2g black pepper
8 King Edward potatoes, peeled and cut into chunks
2 leeks, washed and sliced
1/2 bunch flat-leaf parsley, small, chopped
1g of salt
1g of pepper
Prep: 30 minutes Cook: 3 hours 30 minutes
- Preheat the oven to 180˚C/gas mark 4. Season the beef with the salt and pepper.
- Heat 2 tablespoons of olive oil in a large ovenproof pan (with a lid), over a medium-high heat.
- Once the pan is hot, add enough beef to cover the base of the pan. Brown the beef evenly on all sides, then remove from the pan and set aside in a large bowl. Repeat with the remaining beef.
- Add 100ml of CHEF All Natural Beef Stock to the pan. Use a wooden spoon to scrape up the caramelised pieces from the bottom of the pan. Allow this to simmer gently for 2-3 minutes, then pour over the beef.
- Heat 2 tablespoons of oil in the same pan, placed over a medium heat. Add the carrots, onion and garlic and fry for approximately 3 minutes or until the onions are slightly soft.
- Add the beef and juices from the bowl back to the pan, along with the CHEF Red Wine Sauce, stock, tomato paste and thyme. If the beef is not covered, add more CHEF All Natural Beef stock or CHEF Red Wine Sauce.
- Bring to the boil, then reduce to a low heat and cook for 2 minutes. Cover with a lid and place in the oven for 2.5-3 hours, or until the meat is very tender.
- Meanwhile, place a frying pan over a medium heat and add a tablespoon of oil. Once hot, add the baby onions and button mushrooms and fry until they are a light golden brown colour. Remove from the heat and set aside.
- Remove the beef from the oven and add the onions and mushrooms. Place back on a low heat to simmer for approximately 20 minutes until the sauce thickens.
- Add the brown sugar and season with the salt and pepper and continue to simmer.
- Meanwhile, add the potatoes to a pot of cold water and bring to the boil. After 5 minutes, add the leeks to the boiling potatoes.
- Once the potatoes are tender, strain off the water and return to the pan. Add the milk, butter, salt, pepper and chopped parsley to the pan and mash well.
- To serve, spoon some of the leeks and mash onto the centre of each plate and press down gently to create a well in the middle. Ladle the hot beef stew into the well and serve.
Use this same recipe to make a lamb stew.
Per Serve (1/10th recipe)
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.