Beef Stew.

Beef stew has to be one of our favourite Autumn/Winter meals. Everything used is seasonal which makes it a cost effective and hearty meal.

Ingredients:

Potatoes 500 gms
Parsnips 2
carrots 2
Swede ½
Celeriac ½
Onions 1 (large)
Beef stock cubes 2
Plain flour 2 tablespoons
Braising steak 300 gms
Red wine ½ a glass
Gravy browning 1 tsp


Remove excess fat from the beef and cut into chunks and roughly dice the onion, then brown the beef in a little oil and add the onions until they are soft.

Add about ½ a glass of full bodied red wine and allow to reduce. Then add the flour to make a roux followed by the beef stock and about ½ a litre of boiling water and the gravy browning. If the gravy is too thick add more water and then cover the pan and allow everything to cook on a low heat for 2 - 2½ hours until the meat is tender.
Meanwhile chop all the vegetables  into chunks and when the meat is tender add the carrots and swede to the pan and cook for another 10 mins. before adding the celeriac and parsnips. If you are using waxy potatoes you can add them now as well, but if you are using floury potatoes allow evferything to cook for a further 10 mins. before adding them.

Cover the pan and allow your stew to cook on a low heat for a further 30 - 40 mins. or until all the vegetables are cooked. Serve in a warm dish with some crunchy bread rolls on the side if desired.

The stew can be made before hand and left overnight in the fridge to reheat and serve the next day. Some prefer it served the next day as all the flavours get a chance to infuse overnight and intensify the taste of the dish.