Peppered Beef Stew

Yields: 6 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 3 Hr Total Time: 3 Hr 20 Mins

Fall-apart tender beef, garlic, lots of black pepper, root vegetables and a whole bottle of red wine slowly cooked until perfection.  Best served with creamy mash and crusty bread!

Ingredients

0/19 Ingredients
Adjust Servings
  • To serve

Instructions

0/7 Instructions
  • Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
  • Toss the beef in seasoned flour and heat 2 tbsp of olive oil in a ovenproof casserole dish. Brown the meat in batches on all sides and set aside.
  • Now heat the remaining oil and add the baby onions and fry for 4-5 minutes until golden, remove with a slotted spoon and set aside. Add the chopped onion and garlic and gently cook for 5-7 minutes until softened and golden. Add the puree and cook for a further 2 minutes.
  • Now add the vinegar and wine, bring to the boil, scraping off the residue from the bottom of the casserole and simmer for 10 minutes. Add the redcurrant jelly, thyme, bay leaves, pepper and return the beef to the casserole dish. Add the stock and bring to the boil, cover and cook in the oven for 1 - 1 1/2 hours until the meat is tender.
  • Remove the beef from the casserole dish and set aside. Drain the liquid through a sieve and push the residue through. Return the liquid to the casserole with the beef, baby onions and cubed vegetables, bring to the boil, cover and return to the oven for a further 45-50 minutes until the vegetables are tender.
  • Remove from the oven, if you prefer a thicker gravy, mix the cornflour in a small bowl and 2 tbsp of cold water and gradually add to the casserole and stir through.
  • Serve the stew with a few sprigs of thyme, buttery mash and/or crusty bread, enjoy!

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