Vic’s slow-cooked beef stew

Vic’s slow-cooked beef stew
  • Serves icon Serves 4-6
  • Time icon Hands-on time 35 min, oven time 4½-5 hours

Digital Editor Vic Grimshaw’s slow-cooked beef stew celebrates the Aga. Leave to cook low and slow for 4-5 hours until the beef is tender and the vegetables become soft and velvety.

Nutrition: per serving

Calories
503kcals
Fat
18.8g (6.5g saturated)
Protein
58.7g
Carbohydrates
19.9g (9.3g sugars)
Fibre
4.4g
Salt
1.8g
Calories
503kcals
Fat
18.8g (6.5g saturated)
Protein
58.7g
Carbohydrates
19.9g (9.3g sugars)
Fibre
4.4g
Salt
1.8g

For 6

Ingredients

  • Olive oil for frying
  • 3 small onions, each cut into 8 wedges
  • 4 carrots, sliced into thick rounds
  • 2 celery sticks, roughly sliced
  • 200g chestnut mushrooms, halved
  • 3 garlic cloves, sliced
  • 1.5kg British braising steak, cut into chunky pieces
  • 4 tbsp plain flour
  • 1 tsp English mustard powder
  • 4 tbsp tomato purée
  • 330ml brown ale
  • 4 Oxo beef stock cubes, dissolved in 800ml boiling water
  • ½ tbsp Worcestershire sauce
  • 4 bay leaves
  • Seasonal potatoes to serve

Method

  1. Heat the oven to 140°C/120°C fan/gas 1. Heat a glug of oil in a casserole (one with a lid) over a medium heat. Add the onions, carrots and celery and fry for 8-10 minutes until softened. Add the mushrooms and garlic and fry for 4 minutes more, stirring occasionally.
  2. Meanwhile, heat a glug of oil in a frying pan over a medium-high heat. In a bowl, toss the beef with the flour, mustard powder and salt and pepper. Brown the beef in 2-3 batches, then add to the casserole with the tomato purée and ale. Stir well and bubble over a high heat for 2-3 minutes. Pour in the stock and Worcestershire sauce and add the bay leaves. Bring to the boil, cover, put in the oven and cook for 4½-5 hours.
  3. Check the beef is tender (it should fall apart easily when prodded with a fork) taste and season with salt and pepper. Serve with seasonal potatoes.

delicious. tips

  1. If using an Aga, halve the stock and ale, as the liquid won’t reduce as much – it’s good to have a thick gravy.

  2. Make up to 4 days ahead and keep covered in the fridge. Freeze in a resealable container for up to 3 months.

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