Beef Stew

Warm up with a classic British beef stew, a hearty dish perfect for chilly evenings. This slow-cooked meal brings together tender beef, rich gravy, and seasonal vegetables, creating a comforting and satisfying dish. Whether for Sunday lunch or a midweek treat, this recipe is simple and full of flavor.

Ingredients

Serves 2

• 400g braising steak
• 100g mirepoix vegetables (onion, carrot, leek, celery)
• 1 clove garlic
• 1 sprig thyme
• 1 bay leaf
• 100ml Madeira
• 10g dried wild mushrooms (soaked in warm water)
• 600ml veal or beef stock
• Sea salt and cracked black pepper

Method

1. Prepare and trim any visible sinews and excess fat from the braising steak.
2. Cut into even sized dice and season with salt and pepper.
3. Seal the beef in a hot frying pan using a little oil to brown the meat all over and then reserve until later.
4. Using the same frying pan, fry the vegetables (mirepoix) and garlic until brown and lightly caramelised and place in the bottom of a suitable sized casserole dish or pan with a lid.
5. Deglaze the frying pan with Madeira and bring to the boil. Add the soaked mushrooms.
6. Place the vegetables and beef into a casserole dish or pan and add the Madeira and mushrooms.
7. Add the sprigs of thyme and bay leaf and pour in enough veal or beef stock to just cover the meat.
8. Cover the pan with a lid and bring to a simmer on top of the stove.
9. Cook in a pre-heated oven at 160°C or alternatively continue to simmer gently on top of the stove for approximately 4 hours or until the meat is very tender. Top up with stock whilst it’s cooking if it starts to evaporate too much