Saturday, November 19, 2011

.Old Fashioned Beef Stew.

Want to try the best Beef Stew ever?
I'm telling you, this stuff is gooooood.
This recipe packs some major flavor and is reminiscent of the Old fashioned style, which I love so much. 
It's perfect served on a cold night {like it was on friday, brrrr} with some warm bread, a little wine, and we enjoyed it very {very!} much.
Old Fashioned Beef Stew
{original recipe here}
2 tbsp Olive Oil
2 tbsp Butter
1 Onion, peeled and chopped
a handful of Fresh Sage Leaves, slightly chopped
800g / 1 3/4lb Stewing Beef, cut into 2 inch pieces
Sea salt & Freshly Ground Black Pepper
Flour, to dust
2 Parsnips, peeled and quartered
4 Carrots, peeled and halved
1/2 a Butternut Squash, halved, deseeded and roughly diced
500g / 1lb 2oz. Small Potatoes
2 tbsp Tomato Paste
1/2 bottle Red Wine
285 ml can of Beef Stock {or vegetable stock}
zest of 1 Lemon, finely grated
a handful of Rosemary, leaves picked
1 clove Garlic, peeled and finely chopped
1. Preheat oven to 300F.
2. Put the olive oil, and butter into a large sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 to 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato paste, wine and stock and gently stir together.
3. Season generously with freshly ground black pepper and just a little salt. Bring to a boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this will take 3 hours {but might take 4....depends on what meat you're using. To test it, mash up a piece of meat and if it falls apart easily it's ready}.
4. The Best way to serve this is by ladling big spoonfuls into bowls, and serve with some really fresh warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference - and makes it smell delicious!

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