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Beef stew with yorkshire puddings

Name: Beef stew with yorkshire puddings
Yield: Serves 6
Cuisine: British recipes
Ingredients: 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 https://www.deliciousmagazine.co.uk/recipes/yorkshire-puddingsyorkshire puddings

Published: 31 Oct 06
Updated: 6 Jan 25

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.

Easy
November 2006

Test kitchen approved

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.

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Ingredients

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

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Method

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.