“This cosy, gorgeously tender beef stew recipe is packed with lovely chunky root veg. ”
- 1 onion
- 2 parsnips
- ½ a butternut squash
- 1 handful of Jerusalem artichokes , (optional)
- a few sprigs of fresh sage
- olive oil
- 1 knob unsalted butter
- 4 carrots
- 800 g stewing steak or beef skirt , cut into 5cm pieces
- plain flour
- 500 g small potatoes
- 2 tablespoons tomato purée
- ½ a bottle of red wine
- 285 ml organic beef or vegetable stock
- 1 lemon
- a few sprigs of fresh rosemary
- 1 clove of garlic
- Preheat the oven to 160ºC/300ºF/gas 2.
- Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
- Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
- Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
- Bring to the boil, place a lid on top, then place in the oven until the meat is tender – sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready.
- Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
- The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
- Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.