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Winter beef stew
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Ingredients
- 600 - 800 g beef rump steak, cut into 2cm pieces
- 2 Tbsp olive oil
- 250 g mushrooms, sliced
- 1 onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, crushed
- 1 - 3 Tbsp tomato paste
- 1 Litre (4 cups) beef stock
- 1 tsp fresh chopped thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
*Replace rump steak with beef chuck, topside or gravy beef. Cooking time will increase to 2- 2 ½ hours depending on the cut of meat used.
Method
- Season the beef with salt and pepper. Heat olive oil in a large pot over a medium heat. Add beef in batches and sear on all sides. Remove the meat from the pot and set aside.
- In the same pot add mushrooms and cook for 4-5 minutes, until golden. Add onion, carrot and celery and cook a further 5 minutes.
- Add the garlic, cooking until fragrant. Stir in tomato paste.
- Add the stock, thyme, rosemary and beef to the pot.
- Bring to the boil. Reduce heat. Cover and simmer for 50-60 minutes, stirring occasionally until the beef is tender.
The stew can be cooked in a lidded ovenproof casserole dish, at 170°C in the oven for 1- 1 ½ hours.
This stew makes a great pie filling. Allow to cool completely and place in a deep pie dish. Top with a layer of flaky puff pastry. Brush pastry top with a beaten egg. Bake in a hot oven for 30-35 minutes, until pastry is golden and the filling is hot.
Serve with creamy mashed potato or polenta and a green vegetable on the side.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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