Beef Stew


Serves: 2-3 

 Prep Time: 15 min 

Cooking Time: 2-2.5 h

400g Scotch Diced Casserole Beef
1 diced onion
2 large carrots  cut into large chunks
2 sticks celery cut into large chunks
1 swede cut into large chunks
2 cloves crushed garlic
2 tsp tomato purée
1 glass red wine 
2 tbsp vegetable oil
1 knob butter
1 litre good quality beef stock
1 bouquet garni
Salt and pepper to taste 

Season the beef with salt and pepper. Heat 1 tbsp oil in a saucepan over medium heat. Fry beef till caramelised. 

Add oil to a pan and sweat the onion in the oil without colouring, add the celery, carrots, swede, garlic and butter and cook for a couple of minutes. Stir in the tomato purée and deglaze with red wine. 
Add the bouquet garni and stock. Place a lid on the pan and place into the oven at 160 degrees for 2-2.5 hours. After 2 hours check the stew, if the sauce needs thickened remove the lid for the final 30 mins.
Season to taste

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