Slow-cooked beef stew
- April 2018
- Serves 4-6
- 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.
- 18.8g (6.5g saturated)
- 19.9g (9.3g sugars)
- 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
- 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.
- 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.
- 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.
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.
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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