Beef stew recipe

Ingredients

• 2¼ lb (1 kg) of braising beef diced
• ¾ pint (350 ml) of beef stock
• 4 large carrots peeled and sliced into largish chunks
• 2/3 pints (750 ml) of red wine
• 140 g of tomato paste
• 2 tsp thyme dried
• 12 optional mild shallots peeled and sliced
• 7 oz (200 g) of button mushrooms cut into quarters
• 1 tbsp of brown sugar
• 5 tbsp of olive oil
• 2 pinches of salt
• 2 pinches of black pepper

• 8 King Edward potatoes peeled and cut into chunks
• 2 leeks washed and sliced
• 2 oz (60 g) of butter
• 1/3 cup (100 ml) of milk
• ½ bunch of flat-leaf parsley small, chopped
• 1 pinch of salt
• 1 pinch of pepper
• ½ lb (250 g) of medium size carrots, sliced into
• 3 large chunks per carrot

1. Preheat the oven to 180C (350F). generously season the beef with salt and freshly ground pepper.
2. Heat 2 tbsp of olive oil in a large ovenproof saucepan (lid on) over a medium heat.
3. Once the oil in the saucepan is hot, add enough beef to cover the base of the pan. Brown evenly on all sides, then remove from the pan and set aside in a large bowl. Repeat with the rest of the beef.
4. Meanwhile, add the beef stock to the saucepan and using a wooden spoon, scrape up the brown bits that are stuck to the pan. Bring to the boil and allow to simmer gently for 3 minutes, then add the beef to the stock.
5. Now, heat 2 tablespoons of oil in the same saucepan placed over a medium heat. Add the carrots, optional onion, and fry until the onion softens slightly for about 3 minutes.
6. Next, add the beef and juices and carrots and onions with the wine, tomato paste, wine and thyme. Cover the beef completely and if needed, add more wine or beef stock.
7. Bring to the boil, then simmer on a low heat and cook for 3 minutes.
8. Now, transfer the mixture completely to an ovenproof casserole dish. Cover with a lid and place in the oven for 2½ - 3 hours, or until the meat is really tender.
9. Meanwhile, place a deep frying pan over a medium heat and add a tablespoon of oil. Once hot, add the baby onions and mushrooms and fry until a light golden-brown colour. Remove from the heat and set aside.
10. Remove the beef stew from the oven and add with the onions and mushrooms. Place back on a low heat until the sauce thickens, for about 20 minutes.
11. Add the brown sugar and season with a pinch of salt and pepper and continue to simmer.
12. Now add potatoes the potatoes to a pan of lightly salted boiling water.
13. When the potatoes are tender, drain the water and return to the pan. Now add the butter, salt, pepper, milk and chopped parsley to the pan and mash really well.
14. To serve, spoon the mash off centre on each plate and spoon the hot beef stew on to the plate and spoon a generous amount of juice over the mash and serve immediately.