Braised beef stew
- March 2008
- Serves 4
- Takes 30 minutes to make and 2½ hours on the hob
This cheap, beefy, wintry stew recipe is made with beef brisket and lots of vegetables – a great slow-cooked meal.
- 40g (11.3g saturated)
- 55.7g (10.5g sugars)
- 2 tbsp olive oil
- 1.6kg piece rolled and tied brisket, blade or braising steak
- 2 carrots, halved lengthways and cut into large chunks
- 2 celery sticks, chopped
- 2 onions, cut into small wedges
- 400g can chopped tomatoes
- 2 bay leaves
- 1 litre hot beef stock made from
- 1 stock cube
- 250g dried country vegetable mixture, including split peas, lentils and pearl barley
- Small handful fresh flatleaf parsley, finely chopped
- Heat the oil in a large casserole and sear the beef all over until just browned. Add all of the vegetables and bay leaves to the pan and cover with the stock. Bring to the boil, then cover and reduce the heat and simmer gently for 1 hour.
- Add the dried pulses and continue to cook for a further 1½ hours, until the stock is thickened and the pulses are cooked. Remove the beef and cut into thick slices, discarding the string.
- Ladle the stock and pulses into bowls and serve with the beef slices and a good sprinkling of chopped parsley.
Rate & review