Cook and Scale
Hearty Beef Stew
6 servings · 175 min total
Chunks of beef braised low and slow in red wine and stock with carrots and potatoes, until meltingly tender and rich. Pure cold-weather comfort.
Ingredients
- 900 g stewing beef, cut into chunks
- 3 tbsp wheat flour
- 3 tbsp vegetable oil
- 2 onion, chopped
- 4 garlic, minced
- 4 carrot, cut into chunks
- 600 g potato, cut into chunks
- 2 tbsp tomato paste
- 2½ dl red wine
- 1¼ l beef stock
- 2 bay leaf
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 150 g frozen peas
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Fish, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Coat the beef — Toss the beef chunks with the flour and a generous pinch of salt and pepper until evenly coated.
- 2.
Brown the beef — Heat the oil in a heavy pot and brown the beef in batches for about 10 minutes until deeply coloured. Set aside.
- 3.
Build the base — In the same pot, soften the onions for 6 minutes, then add the garlic and tomato paste and cook for 2 minutes.
- 4.
Deglaze with wine — Pour in the red wine and scrape up the browned bits from the base of the pot, letting it bubble for 2 minutes.
- 5.
Simmer the stew — Return the beef, add the stock, bay leaves, thyme, and Worcestershire sauce. Cover and simmer gently for 90 minutes.
- 6.
Add the vegetables — Add the carrots and potatoes and simmer uncovered for 30 minutes until the beef and vegetables are tender.
- 7.
Finish and serve — Stir in the peas and cook for 5 minutes. Scatter with parsley and serve.