Beef stew with yorkshire puddings
- November 2006
- Serves 6
- Hands on time in 2¼ hours
This delicious stew is a particular joy in the bleaker months – serve individually with a yorkshire pudding on top for extra impact, and your meal companions will love you.
- 1.5kg braising steak
- 50g flour, seasoned
- Vegetable oil
- 200g cubed pancetta
- 300g shallots, halved
- 4 garlic cloves, chopped
- 2 tbsp fresh thyme, chopped
- 4 bay leaves
- 500ml red wine
- 500ml beef stock
- 300g baby carrots
- 300g fresh mushrooms, sliced and fried
- 4 tbsp redcurrant jelly
- 6 yorkshire puddings
- Cut the steak into large cubes, toss in the seasoned flour and brown in a little oil, in batches, in a casserole. Remove and set aside.
- Fry the pancetta in the casserole until golden. Set aside. Add the shallots and cook for 5 minutes, then the garlic, thyme and bay leaves. Cook for 2 minutes.
- Return the meat to the pan and add the wine and stock. Boil, then cover and simmer for 11/2 hours, stirring occasionally.
- Stir in the carrots, mushrooms and redcurrant jelly. Season. Simmer for 25 minutes.
- Serve in bowls, top with the yorkshires, and drizzle with the sauce.
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