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Warming winter beef stew
- Preparation and cooking time
- Serves 4
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)
- STEP 1Put flour, thyme, oregano, mixed herbs, salt and pepper and beef into a ziplock bag. Shake until beef is thoroughly coated in flour and seasonings.
- STEP 2In 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.
- STEP 3Add 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.
- STEP 4Once the onions begin to become translucent, add the stock/gravy and oxtail soup. Stir gently to combine. Season with salt and pepper.
- STEP 5Bring 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.
- STEP 6Turn 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.