Beef stew  Beef stew 315 beef stew

Beef stew

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recipe image  Beef stew 501a9b12d18f5cbcaad0d00263ec2f7b

Beef stew

Shallots, vine tomatoes & Worcestershire sauce

Beef stew  Beef stew 46265732

Shallots, vine tomatoes & Worcestershire sauce

Nutrition per serving Plus

  • Energy



  • Chunky



  • Saturates



  • Sugars



  • Salt



  • Protein



  • Carbs



  • Fibre


Of an grownup’s reference consumption


  • 800 g lean stewing beef
  • 2 tablespoons gruesome flour
  • olive oil
  • 2 cloves of garlic
  • 1 handful of shallots
  • 2 sticks of celery
  • 4 carrots
  • ½ a bunch of novel thyme , (15g)
  • 4 ripe vine tomatoes
  • 150 ml crimson wine
  • 500 ml organic beef stock
  • 2 novel bay leaves
  • Worcestershire sauce

The worth per serving below is generated by and is in protecting with prices in particular person supermarkets.  For extra recordsdata about how we calculate prices per serving read our FAQS

Jamie Magazine  Beef stew 16244a096125da879b3ceb332f0e8a37

Recipe From

Jamie Magazine

By Christina Mackenzie


  1. Preheat the oven to 160ºC/325ºF/gasoline 3.
  2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, guaranteeing the meat chunks are fully lined. Space apart.
  3. Add a splash of oil to a huge casserole pan and advise it over a medium heat. When it’s sizzling, add the beef and cook dinner for five minutes, or till the meat is browned all over. Switch to a plate and leave to 1 aspect.
  4. Whereas the beef cooks, peel and finely sever the garlic, then peel the shallots and halve most of them, protecting a couple of entire. Shipshape and roughly sever the celery, then peel, smooth and sever the carrots into 2cm rounds.
  5. Splash reasonably of extra oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook dinner for 10 to 15 minutes, or till the vegetables are softened.
  6. Return the beef to the pan, then hasten by approach to the tomatoes and wine. As soon as the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
  7. Season with sea salt and sunless pepper, then switch the stew to the oven to cook dinner for 3 to 4 hours, or till the meat is soft and pulls apart without anguish with forks.
  8. Support your beef stew with creamy mashed potato and, if you like, a pitcher of your favorite crimson wine.

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