Rich Beef Stew

This is a lovely rich beef stew with chunks of beef, baby carrots, swede/rutabaga and red onion, cooked slowly in a wine and passata enriched stock. Perfect for a cold winter’s day, served with garlic mashed potatoes.

 

Rich Beef Stew
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 2 hours 30 minutes

  • Ingredients
  • For the stew
  • 675g (1½ lb) stewing steak, cut into 5cm (2 inch) chunks
  • 3 tbsp oil
  • 1 red onion, chopped
  • 2 garlic cloves, finely sliced
  • 4 sprigs thyme
  • knob of butter
  • 2 tsp Worcestershire sauce
  • 120ml (4 fl oz) red wine (½ cup)
  • 300ml (10 fl oz) passata (1¼ cups)
  • 300ml (10 fl oz) good beef stock (1¼ cups)
  • 450g (1 lb) Chantenay carrots (baby carrots*)
  • 450g (1 lb) swede/rutabaga, cut into small chunks (about half a small one)

  • Note
  • *Chantenay carrots found in the U.K. are lovely, small, sweet carrots. The baby carrots found in Canada are smaller and can be a good substitute, or just use ordinary carrots roughly chopped, small.

  • For this recipe you will need a deep sided frying pan/skillet with lid.

  • For the garlic mashed potatoes
  • 800g (1¾ lb) potatoes, peeled and cut into chunks (5 medium)
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 sprig of rosemary
  • 2 sprigs of sage
  • knob of butter


  1. Method
  2. For the stew
  3. Heat 2 tablespoons oil in the pan and brown the beef, in two batches, over a medium heat. Set to one side.

  4. Add a little more oil to the pan, if necessary, and reduce the heat to medium-low. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. The onion should be just beginning to brown.

  5. Next, add the garlic, thyme, Worcestershire sauce, wine and a good knob of butter. Now return the beef to the pan with any of its juices. Give it all a good stir and then increase the heat and let it bubble for a couple of minutes to reduce.

  6. Stir in the passata and stock. Season well. Cover and let it simmer very gently for about 1½ hours, stirring occasionally.

  7. Add the carrots and swede/rutabaga and cook for a further hour. The meat should be really tender and the vegetables cooked through.

  8. Remove the thyme sprigs before serving.

  9. For the garlic mashed potatoes
  10. Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for 20 minutes until tender.

  11. In a separate pan, over a low heat, add the oil, garlic, rosemary, and sage. Then simmer very gently for about 10 minutes to flavour the oil. Remove the sprigs of rosemary and sage.

  12. Drain the potatoes and mash with the oil. Add a knob of butter, season, and beat until creamy.

Updated: March 15, 2018

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