Perfect for autumn and winter evenings. Even better if made the day before! Serve with crusty bread or some long grain rice.
500g diced beef or braising steak
2 tbsp plain flour
2 tsp thyme
1 tsp oregano
0.5 tsp mixed herbs
250g peeled, diced potatoes in 1 inch chunks
3 diced carrots
1 large leek, sliced
250g diced swede in 1 inch chunks
3 parsnips, diced
1 pint beef stock or gravy
1 can of oxtail soup
Salt and pepper to taste
2 tbsp vegetable oil
250ml water or red wine (optional)
Put flour, thyme, oregano, mixed herbs, salt and pepper and beef into a ziplock bag. Shake until beef is thoroughly coated in flour and seasonings.
In a large saucepan or casserole dish suitable for the hob, heat 2 tbsp oil over medium high heat and tip in the beef and brown for 3-4 minutes. Use water or red wine to deglaze the bottom of the pan if it sticks.
Add all vegetables and fry them off in the beef juices for 8-10 minutes, stirring and ensuring it does not stick to the bottom of the pan.
Once the onions begin to become translucent, add the stock/gravy and oxtail soup. Stir gently to combine. Season with salt and pepper.
Bring to a boil then cover, allow to simmer for 2-2.5 hours stirring frequently to stop it catching on the bottom of the pan.
Turn off the heat and allow to sit for 15 minutes before serving. Alternatively allow to cool completely and refrigerate. The flavours are even nicer the next day. Keeps for 3 days. This recipe can also be frozen if the beef has not previously been frozen. Simply defrost thoroughly and heat until piping in a saucepan.
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