Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Beef Stew

18 INGREDIENTS • 9 STEPS • 2HRS 30MINS

Beef Stew

Recipe
4.8
4 ratings
Food that also gives you a hug as you eat it, food with heritage, something a bit nostalgic, proper comfort food, food with history, food to anchor you in the season, in life, in time, in a line of all these made before, and those yet to come.
Love This Recipe?
Add to plan
logo
Beef Stew
Save
author_avatar
Rachel Redlaw
Here you will find all the things I love ... food, people, travel, stories, simplicity and living beautifully.
http://www.rachelredlaw.com/
Food that also gives you a hug as you eat it, food with heritage, something a bit nostalgic, proper comfort food, food with history, food to anchor you in the season, in life, in time, in a line of all these made before, and those yet to come.
2HRS 30MINS
Total Time
$4.38
Cost Per Serving
Ingredients
Servings
2
us / metric
Beef Chuck
14 oz
Beef Chuck
or Braising Beef
Cooking Oil
as needed
Cooking Oil
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Onion
1
Onion, roughly chopped, peeled
Garlic
2 cloves
Garlic, minced, peeled
Red Wine
1 1/2 cups
Red Wine
Dried Thyme
1 tsp
Dried Thyme
or Oregano
Chicken Stock Cube
1
Chicken Stock Cube
or Beef Stock Cube
Potato
2
Potatoes, chopped, peeled
Carrot
3
Carrots, chopped, peeled
Mushroom
1 handful
Mushroom
Streaky Bacon
3 slices
Streaky Bacon, chopped
Salt
to taste
Fresh Parsley
to taste
Nutrition Per Serving
VIEW ALL
Calories
882
Fat
35.4 g
Protein
53.7 g
Carbs
53.5 g
Love This Recipe?
Add to plan
logo
Beef Stew
Save
author_avatar
Rachel Redlaw
Here you will find all the things I love ... food, people, travel, stories, simplicity and living beautifully.
http://www.rachelredlaw.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Put the pan on the hob with a good glug of Cooking Oil (as needed) and add the Beef Chuck (14 oz), turning often until browned all over. You may need to do this in a couple of batches as they need space - otherwise, they'll steam and stick to each other.
step 3
Remove the beef and put into a bowl.
step 4
Put the Balsamic Vinegar (1 Tbsp) in next, together with the Onion (1) and Garlic (2 cloves) and cook over a low heat until the onion softens. It'll take 5 minutes or so and add more oil and/or a splash of water as needed to keep the garlic from burning.
step 4 Put the Balsamic Vinegar (1 Tbsp) in next, together with the Onion (1) and Garlic (2 cloves) and cook over a low heat until the onion softens. It'll take 5 minutes or so and add more oil and/or a splash of water as needed to keep the garlic from burning.
step 5
When the onions are softened but not browned, tip the beef back into the pan and add the All-Purpose Flour (1 Tbsp), stirring all the time. Once all combined, add the Red Wine (1 1/2 cups), the Canned Tomato Purée (2 Tbsp), the Bay Leaf (1), Dried Thyme (1 tsp) and the Chicken Stock Cube (1), stirring all the time, and then top up with some water.
step 5 When the onions are softened but not browned, tip the beef back into the pan and add the All-Purpose Flour (1 Tbsp), stirring all the time. Once all combined, add the Red Wine (1 1/2 cups), the Canned Tomato Purée (2 Tbsp), the Bay Leaf (1), Dried Thyme (1 tsp) and the Chicken Stock Cube (1), stirring all the time, and then top up with some water.
step 6
Bring to a simmer and add the Potatoes (2) and Carrots (3) - this will probably decrease the heat, so bring back to a simmer and then - if using a different pan for the oven, transfer into the ovenproof pan.
step 6 Bring to a simmer and add the Potatoes (2) and Carrots (3) - this will probably decrease the heat, so bring back to a simmer and then - if using a different pan for the oven, transfer into the ovenproof pan.
step 7
Put a lid on the ovenproof pan or your casserole dish and put into the oven. Cook for 1 1/2 hours.
step 8
Remove from oven, stir and season with Salt (to taste) and Ground Black Pepper (to taste), and return for another 30 minutes.
step 9
While this is cooking, saute the Streaky Bacon (3 slices) in a pan, and then the Mushroom (1 handful) in the same pan in the lovely bacon juices. Remove the casserole from the oven and stir in the bacon and mushrooms, and sprinkle with chopped Fresh Parsley (to taste).
step 9 While this is cooking, saute the Streaky Bacon (3 slices) in a pan, and then the Mushroom (1 handful) in the same pan in the lovely bacon juices. Remove the casserole from the oven and stir in the bacon and mushrooms, and sprinkle with chopped Fresh Parsley (to taste).
Tags
Dairy-Free
Beef
Comfort Food
British
Shellfish-Free
Dinner
Mushrooms
Fall
Potatoes
Side Dish
Vegetables
Soups & Stews
Winter
0 Saved
top