Pollok Williamson's Luxury Beef Stew
- Sunflower oil , for frying
- 500g diced beef, or chuck steak cut into cubes
- 1 tbsp flour seasoned with a little salt and pepper
- 1 large onions, sliced
- 200g carrots, cut into batons
- 1 garlic cloves, crushed
- ½ glass red wine (about 3fl oz)
- 400ml beef stock ( use a stock cube if you don’t have beef stock)
- 1 bay leaves
- A few thyme sprigs
- Jacket potatoes or mash, to serve
Method for Cooking on the hob
- Put the flour in a bowl, add the diced beef and ensure you cover all the beef in the seasoned flour. Heat 1 tbsp oil in a large frying pan and fry the beef until evenly browned before transferring the beef into a casserole dish (cast iron if possible).
- Add a tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for approximately 2½ hrs or until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens.
Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland.
- 1½kg/3lb 5oz stewing beef, cut into cubes
- 175g/6oz streaky bacon
- 3 tbsp olive oil
- 12 baby onions, peeled
- 18 button mushrooms, left whole
- 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
- salt and freshly ground black pepper
- 1 tbsp chopped thyme
- 2 tbsp chopped parsley
- 10 cloves of garlic, crushed and grated
- 425ml/15fl oz red wine
- 425ml/15fl oz chicken or beef stock
For the roux
- 50g/2oz butter
- 50g/1¾oz flour
- Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
- Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
- Place these back in the casserole, along with the herbs and garlic.
- Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
- To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
- When the stew is cooked, remove the meat and vegetables.
- Bring the remaining liquid to the boil and add one tbsp of roux.
- Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
- Replace the meat and vegetables, and taste for seasoning.
- Sprinkle with chopped parsley and serve with champ.
"Source - BBC.co.uk/food - ©  BBC"