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RECIPE
17 INGREDIENTS8 STEPS2HR 30MIN

Beef Stew

4.8
4 Ratings
Beef Stew Recipe | SideChef
Beef Stew Recipe | SideChef

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Rachel Redlaw

Here you will find all the things I love ... food, people, travel, stories, simplicity and living beautifully.
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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.
2HR 30MIN
Total Time

Rachel Redlaw

Here you will find all the things I love ... food, people, travel, stories, simplicity and living beautifully.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
14 oz
Beef Chuck
or Braising Beef
to taste
Cooking Oil
1 Tbsp
Balsamic Vinegar
1
Onion , roughly chopped, peeled
2 cloves
Garlic , minced, peeled
1 1/2 cups
Red Wine
1 tsp
Dried Thyme
or Oregano
1
Chicken Stock Cube
or Beef Stock Cube
2
Potatoes , chopped, peeled
3
Carrots , chopped, peeled
1 handful
Mushrooms
3 slices
Streaky Bacon , chopped
to taste
Salt and Pepper
to taste
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Nutrition Per Serving

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CALORIES
887
FAT
35.4 g
PROTEIN
53.9 g
CARBS
54.7 g

Cooking Instructions

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Step 1
Put the pan on the hob with a good glug of Cooking Oil (to taste) 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 2
Remove the beef and put into a bowl.
Step 3
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
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
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
Put a lid on the ovenproof pan or your casserole dish and put into the oven. Cook for 1 1/2 hours.
Step 7
Remove from oven, stir and season with Salt and Pepper (to taste) to taste, and return for another 30 minutes.
Step 8
While this is cooking, saute the Streaky Bacon (3 slices) in a pan, and then the Mushrooms (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) .
SAVE

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Nutrition Per Serving
Calories
887
% Daily Value*
Fat
35.4 g
45%
Saturated Fat
13.5 g
68%
Trans Fat
1.4 g
--
Cholesterol
155.9 mg
52%
Carbohydrates
54.7 g
20%
Fiber
7.8 g
28%
Sugars
11.6 g
--
Protein
53.9 g
108%
Sodium
2092.0 mg
91%
Vitamin D
0.3 µg
2%
Calcium
137.5 mg
11%
Iron
7.5 mg
42%
Potassium
1509.2 mg
32%
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