Nothing beats a good stew in the winter. With a generous helping of hearty vegetables and beautifully tender, good-quality beef, this dish is sure to have you smiling. It’s also a great one to serve when hosting friends and family as everything can be prepped and cooked before your guests arrive, ready to serve straight from the oven a couple of hours later. Perfect with a heap of wild rice or quinoa and a big bunch of steamed greens.
- 450g good quality stewing beef, cut into pieces
- 450ml beef stock
- 100ml water
- 2 large carrots cut into 1cm thick chunks
- 250g mushrooms, quartered
- 1 large white onion, cut into wedges and separated slightly
- 100ml red wine
- 2 garlic cloves, crushed
- 1 tbsp tomato puree
- 2 bay leaves
- A few sprigs of dried or fresh thyme
- 2 tbsp flour
- Olive oil
- Salt and pepper
- Preheat the oven to 150°C (130°C fan). You can also cook the stew on the stove if you prefer.
- Heat 2 tbsps of olive oil in a large lidded stewing pan (suitable for oven cooking).
- Place the flour into a bowl, season liberally with salt and pepper and add the beef, turning the meat with your hands until every piece is coated in the flour.
- Place the meat into the pan and cook for a few minutes on one side, until browned. Turn and repeat on the other side and cook until the meat is browned all over. Remove the beef from the pan and set aside.
- Add the onions and carrots to the pan and cook for 5-10 minutes, or until the carrot starts to soften and the onions become translucent. Add the garlic and cook for a further 5 minutes.
- Pour in the red wine and allow it to bubble for a few minutes until the liquid has evaporated. Tip the meat back into the pan and add the tomato puree, beef stock, bay leaves and thyme.
- Pop the lid onto the pan and place in the oven. Cook for 1 hour 30 minutes stirring every so often. Then add the mushrooms and cook for a further 30 minutes to an hour or until the meat is tender and the vegetables soft.
- Serve with a dollop of mash, rice or quinoa and a portion of greens.