BEEF & STOUT STEW RECIPE | BBC GOOD FOOD
What's more comforting on a cold winter night than beef and stout stew with buttery mash? You can make this stew ahead and freeze it for busy weeknights
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd the dish. Remove each batch and set aside on a plate.
- Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
- Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
- Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
- Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.
Nutrition Facts : Calories 427 calories, FatContent 19 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.4 milligram of sodium
SLOW COOKER BEEF STEW RECIPE - BBC GOOD FOOD
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 4 hours
Yield 4
Number Of Ingredients 13
Steps:
- Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
Nutrition Facts : Calories 474 calories, FatContent 25 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 48 grams protein, SodiumContent 0.2 milligram of sodium
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