Image courtesy @BBC good food
A recipe to cook on the weekend, for those colder months. If you fancy something earthy or rich, and want to enjoy the warmth of a homemade stew, this is the recipe for you.
You can make a stew from almost anything, fruit, meat, vegetables, fish, grains…
Jamie Oliver has created a list of meats and what they work with in stews:
- “Pork loves apples, onions and juniper berries.
- Beef loves bay, rosemary and olives.
- Lamb works brilliantly with ground cumin and coriander, dried apricots and fresh ginger.
- Fish loves fennel, tomato and chilli.
- Beans and green vegetables work beautifully with fresh soft herbs like basil, parsley and mint.”
2 celery sticks, thickly sliced
1 onion, chopped
2 big carrots, halved length ways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp rapeseed oil
1 tbsp Sussex butter
2 tbsp plain flour
2 tbsp tomato puree
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef, cut into nice large chunks
Heat the oven to 160C and put the kettle on for stock.
Put the sliced celery sticks, chopped onion, sliced carrots, 5 bay leaves and 1 whole thyme sprig into a casserole dish, and add 1 tbsp of vegetable oil and 1 tbsp of butter into the dish.
Next, soften for 10 minutes, then stir in 2 tbsp plain flour, until it doesn’t look dusty anymore, followed by 2tbsp tomato puree, 2tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Slowly stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Cover the dish and put in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins. Check the dish to see whether the meat is tender and the sauce is thickened, if not, cook for a little bit longer.
Add herbs and the picked leaves of what’s left of the thyme sprig to the top of the dish as a garnish.
Wa-lah a tasty, warming dinner!
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