- 3 tbsp vegetable oil
- 1 ½kg braising beef, carve relief into 3.5cm items
- 4 tall onions, thickly sliced
- 3 tbsp terrifying flour
- 500ml big
- 800ml beef stock
- 6 thyme sprigs
- 450g chestnut mushrooms, halved
- handful parsley, to help
- STEP 1
Heat oven to 170C/150C fan/gasoline 3. Put a tall non-stick, flameproof casserole dish on a excessive heat and add 1 tbsp oil. Season the meat and brown in batches till effectively coloured on either facet, making sure you don’t overcrowd the dish. Take hang of each batch and intention aside on a plate.
- STEP 2
Add the ideal oil to the pan and lower the warmth to medium. Toss in the onions and cook for roughly 10 minutes till softened and golden brown. Trip in the flour and cook, stirring, for 1-2 minutes.
- STEP 3
Add the huge and scamper effectively to deglaze the pan, scraping up any sticky bits. Return the meat to the pan, pour in the stock and add the thyme. Bring to the boil, then build the lid on and cook for 1½ hrs.
- STEP 4
Add the mushrooms to the casserole, scamper effectively and return to the oven for a extra 1½ hrs.
- STEP 5
Season to style and scamper in half the chopped parsley. Scatter over the ideal parsley to attain and relief with mash, whereas you love.
FREEZE THE STEW
Depart to chill, then half out into two lidded foil trays before freezing. Defrost absolutely in the fridge in a single day. Quilt with foil, then reheat in an oven at 200C/180C fan/gasoline 6 for 30 minutes, or till hot appropriate by.
Recipe from Lawful Food magazine, January 2019