This traditional stew has lots of flavor and is a favorite of Lucy’s family, especially at holiday times when everyone is gathered together. Serve with creamy mashed potatoes and green vegetables.
- Yield: 6 Servings
- 2 tbsp sunflower oil
- 2 lb (900 g) stewing beef, cut into bite-sized pieces
- 12 small shallots, peeled
- 2 medium carrots, diced
- 1⁄4 cup all-purpose flour
- 10 fl oz (300 ml) red wine
- 13⁄4 cup beef stock
- 1 tbsp red currant jelly
- 1 tbsp Worcestershire sauce
- 5 thyme sprigs
- salt and freshly ground black pepper
- 9 oz (250 g) button mushrooms
How to Make It
- Preheat the oven to 325˚F (160˚C). Meanwhile, heat the oil in a large frying pan or casserole and quickly brown the beef all over. Remove with a slotted spoon and set aside. You may need to do this in batches.
- Add the shallots and carrots to the pan and brown over high heat. Add the flour and stir to coat the vegetables, then blend in the wine and stock. Add the red currant jelly, Worcestershire sauce, thyme, and some salt and freshly ground black pepper. Add the mushrooms and return the beef to the pan.
- Bring to a boil, cover with a lid, and cook in the oven for 2–21⁄2 hours (21⁄2–3 hours for 12) or until the beef is tender. Serve piping hot.