Beef stew

Beef stew, beef stew, whatcha gonna do? Whatcha gonna do when beef stew comes for you… This was a massive in joke with my boss back when I had a 9-5 office job. At random times, including at big meetings, he’d pick a word from the current conversation and ‘whatcha gonna do’ it. For example ‘business plan, business plan, whatcha gonna do when business plan comes for you’ and so on. We thought it was hilarious. Our co-workers perhaps, at times, found it a bit wearing. Ha ha ha us. (If this is completely baffling watch this… specifically 0:24… see what we did there?)

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So… beef stew! I know two recipes for this. One my mum taught me which is a variation of her lamb casserole but with beef instead of lamb and a tin of petit pois instead of flageolet beans (can I just add that tinned peas are utterly delicious. Lewis loooves them and they are very common in France and Spain, less so here I think. A fab Spanish recipe is to fry some bacon or slivers of jamon serrano with a little garlic and maybe some onion, add the drained tin of peas and a little stock and fresh parsley – delicious with a fried egg.)

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As my mum’s stew is quite rich and I’m still craving light and healthy foods (not long now, due date 9th December, eek!) I plumped for this one instead. The recipe is from Jane Clarke’s Yummy Baby book which is full of baby and toddler friendly recipes for the whole family. I’m a big fan of this book, my squash and feta salad is from Yummy Baby and so is my staple daal that hopefully I’ll post here soon. This stew is a little lighter with more veggies. I love it and so clearly does Lexie. We made it the other day for the first time this year. Her response as follows: “It’s good,” pause, “it’s super yummy,” another pause. “I really like this… ooh look a carrot sausage!” More pausing, “Thank you for making this mummy.” !!!

Beef stew

Prep time: 5-10 mins
Cooking time: 3 hours
Budget: £10-15 (£5 beef, £7 wine, £1 mushrooms, £1 courgettes, £1.50 shallots, £1 celery, £2 bacon)
Ease: Easy
Serves 4-6 Ingredients:

  • 800g braising or stewing beef in large pieces
  • Olive oil
  • 50g diced bacon or pancetta
  • 12 shallots, peeled but left whole (or 1 chopped onion)
  • 2 sticks roughly chopped celery
  • 2 medium carrots, peeled and thickly sliced
  • 4 chopped garlic cloves
  • 750ml red wine
  • 1 tbp tomato puree
  • 1 bouquet garni (sprigs of rosemary, thyme and flat leafed parsley)
  • 12 mushrooms, sliced if large
  • 2 medium courgettes thickly sliced
  • Pepper

Preheat the oven to 180C/300F/Gas 2. Season the beef with ground black pepper and heat olive oil in a frying pan on a high heat. Fry the beef in batches until well browned then put in a casserole dish, like a Le Creuset. Add a little more olive oil to the frying pan and add the bacon, shallots, celery and carrots, frying until golden. Add the garlic, cook for another min, then tip everything into the casserole dish. Put the frying pan back on the heat and pour in half the red wine. Bring the the boil and scrap up all the bits at the bottom of the pan with a wooden spoon. Pour this into the casserole, adding the rest of the wine, the tomato puree and the bouquet garni. On the hob, bring the stew to the boil then cover with the lid and cook in the oven for 1 1/2 hours. Then add the sliced courgettes and the mushrooms and put back into the oven for another 1 1/2 hours. Once done, the meat will be wonderfully soft and should fall apart on the fork. For extra veg you can add a few frozen peas before serving and some fresh parsley to garnish. This is delicious with boiled potatoes, or rice, or some buttered pasta.

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