Tuesday, 15 March 2016

Wonderful Warming Beef Stew

 






Beef Stew

Evening all, sorry for the lack of posting in the last month but it has been a very busy start to the year with lots of birthdays, weddings and play dates along with quite a few viral bugs thrown into the mix. However I have still being cooking up lots of tasty, warming and comforting food in the kitchen and have a few new recipes I would love to share with you all.

The last month has definitely seen the temperatures dropping and I made this delicious beef stew one rainy Saturday afternoon. Its prefect for lounging weekends as firstly it makes the whole house smell delicious, secondly once it is in the oven it requires minimal attention and thirdly it tastes yummy.

The inspiration for my recipe below was thanks to good old Jamie, I love his food as I find it full of flavour and simple.

We ate ours with warm bread rolls and mashed potatoes and the extra carbs just make this even more comforting. A bowl of this makes you go ahhhhh esp on a cold evening.


I also froze some of the leftovers and it tastes just as good once reheated so next time I will be doubling up the recipe and making an extra one for those evenings I just do not feel like cooking.





Ingredients

600g Beef Chuck Steak cubed
1 tbsp. heaped of Plain Flour
Salt & Pepper
2 tbsp. Olive Oil 
2 tsp chopped fresh Thyme
3 tsp chopped fresh Rosemary
1 knob of Butter
2 Garlic clove chopped
1 Onion chopped
2 Celery Sticks chopped
1 Bay Leaf
1 tsp Paprika
2 tbsp. Tomato Puree
450ml Chicken Stock
2 Parsnips cubed
4 Carrots cubed
6 Shallots left whole but peeled
Zest of 1 Lemon


Serves 4
Preheat oven to 170 Fan/190/Gas Mark 5


Method1.Place beef into a plastic bag or bowl and toss with the flour and some salt and pepper








2.In a large casserole dish add 1 tbsp. of the olive oil and in small batches brown off the beef
removing after all done




3.Add in remaining olive oil, butter followed by 1garlic clove, onion, celery, thyme, 2 tsp of chopped rosemary and bay leaf cook for around 4-5 minutes until softened






4.Add in paprika, salt, pepper and tomato puree

5.Add in beef cubes followed by chicken stock and shallots








6.Place in oven for 2 hours, remove stir and add in carrots and parsnips

7.Cook for another 1 hour until beef is falling apart 








8.Chop up finely remaining garlic, rosemary and add to stew along with the lemon zest at the end of the cooking to add a fresh flavour







9.Enjoy with potatoes, warm bread and a big glass of red