Beef Stew
Ingredients:
- Olive Oil
- Knob of butter
- 1 onion peeled and chopped
- A handful of sage leaves
- 800g of stewing beef or skirt cut into 5cm pieces
- Sea salt & freshly ground black pepper
- 2 leeks, sliced
- 4 carrots, peeled and halved
- 1/2 butternut squash, deseeded and roughly diced.
- Optional: handful of jerusalem artichokes, peeled and halved
- 450g green beans
- 2 tablespoons of tomato puree
- 285ml beef or vegetable stock
- 1/2 a bottle of red wine
- Zest of 1 lemon, finely grated
- A handful of rosemary, leaves picked.
- 1 clove of garlic, peeled and finely chopped.
Method:
- Pre-heat the oven to 160c/gas mark 2.
- Put a little oil and your knob of butter into an appropriately sized pot or casserole pan.
- Add your onion and the sage leaves and fry for 3 to 4 minutes.
- Add the meat to the pan with all the vegetables, the tomato puree, wine and stock and gently stir.
- Season generously with freshly ground black pepper and just a little salt.
- Bring to the boil and place a lid on top.
- Cook in the preheated oven until the meat is tender - this takes between 3 & 4 hours depending on what cut of meat you are using.
- Once the meat is tender, turn the oven down to 110c/gas mark a quarter adn hold it there until you are ready to eat.
- Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating.
