A Delicious And Hearty Beef Stew The Whole Family Will Love
Farmer and chef Rachel Kitchen takes us through a classic family favourite
- 1kg good quality stewing beef (rather than stewing steak)
- 6–8 round shallots, peeled and sliced
- 2 tbsp flour, seasoned with salt and pepper
- 1 beef stock cube
- 4 carrots, peeled and cut into 3cm pieces
- 1–2 tsp Worcestershire sauce (to taste)
- 1 tbsp Bisto (for thickening, if required)
- 2 tbsp oil (for cooking)
- For the shallot gremolata
- 1 small round shallot, peeled and finely chopped
- 1 bunch parsley, leaves picked and finely chopped
- Zest of an unwaxed lemon
- Pinch of flaky salt
Preheat your oven to a low or medium heat (around 160C).
Heat the oil in a heavy-based casserole dish over medium heat. Add the peeled and sliced shallots and cook, stirring occasionally, until softened (about five minutes). Lift the shallots out of the pan with a slotted spoon and set aside.
Add the stewing beef to the casserole dish and sear it, turning the pieces to ensure they are sealed on all sides. This should take about five to seven minutes. You may need to do this in two batches, depending on the size of pan, so that the meat doesn’t overlap.
Once all the meat is seared, return the shallots and all the meat to the pan and sprinkle the seasoned flour over and stir in well. Let the flour cook for one to two minutes to form a roux with the oil and juices.
Slowly add enough hot water to cover the meat and stir well to combine. Add the carrots, bring it to a simmer and allow the mixture to thicken slightly.
Crumble the beef stock cube into the mixture and stir it in. Add a dash of Worcestershire sauce for extra flavour.
Place the casserole dish in the oven and cook for one and a half to two hours, or until the beef is tender. Check occasionally, adding more water if needed to keep the meat covered. Meanwhile, stir the ingredients together in a small bowl for the gremolata and set aside.
Once tender, taste the sauce and adjust the seasoning. If the sauce needs thickening, stir in one tablespoon of Bisto to your desired consistency. Ladle the beef stew into warm bowls and sprinkle over a spoonful of gremolata just before serving.
