Beef stew
Shallots, vine tomatoes & Worcestershire sauce
Shallots, vine tomatoes & Worcestershire sauce
Nutrition per serving
-
Energy
260
13% -
Chunky
6.2g
9% -
Saturates
2.2g
11% -
Sugars
6.2g
7% -
Salt
0.7g
12% -
Protein
34.6g
69% -
Carbs
13g
5% -
Fibre
2.8g
–
Of an grownup’s reference consumption
Substances
- 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
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Recipe From
Jamie Magazine
By Christina Mackenzie
Methodology
- Preheat the oven to 160ºC/325ºF/gasoline 3.
- Dice the beef into 1cm pieces, then toss in a bowl with the flour, guaranteeing the meat chunks are fully lined. Space apart.
- 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.
- 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.
- 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.
- 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.
- 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.
- Support your beef stew with creamy mashed potato and, if you like, a pitcher of your favorite crimson wine.