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Stew Recipes

Pollok Williamson's Luxury Beef Stew

Ingredients

  • 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

  1. 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).
  2. 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.

Irish beef stew by Rachel Allen

Hearty and wholesome, Rachel Allen's slow-cooked beef stew is the ultimate taste of Ireland.

Ingredients

  • 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

Preparation method

  1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
  2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
  3. Place these back in the casserole, along with the herbs and garlic.
  4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
  5. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
  6. When the stew is cooked, remove the meat and vegetables.
  7. Bring the remaining liquid to the boil and add one tbsp of roux.
  8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
  9. Replace the meat and vegetables, and taste for seasoning.
  10. Sprinkle with chopped parsley and serve with champ.

"Source - BBC.co.uk/food - © [2011] BBC"

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