Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
4 Hr 10 Mins
Total Time:
4 Hr 30 Mins
For the ultimate comfort food on a cold night, you can’t beat this tasty, slow-cooked stew! Best served with buttery mash or greens & crusty bread! You can cook this in the slow cooker if you do – reduce the stock and wine by half.
Ingredients
Adjust Servings
- To serve
Instructions
- Preheat the oven to 160°C/Fan 140°C/325°F/Gas mark 3.
- Heat the oil in a large ovenproof pan or casserole. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until browned all over in batches - set aside. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes, scraping off the residue from the base of the pan.
- Return the beef to the pan and add the carrots, parsnips, potatoes, swede, celery, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
- If you prefer a thicker gravy, mix 2 tbsp of cornflour with 2 tbsp of cold water and add a couple of tbsp of the gravy. Now add to the stew and mix through. Serve with buttery mash and some freshly cut crusty bread. Enjoy!
It is correct 750ml red wine & 1L of stock….was too much liquid for my slow cooker. Had to reduce to 300ml wine & 600ml stock and worked about right ☺ Otherwise the most deliciously perfect stew! Thank you 🍲
Hi Kate, I am so pleased you enjoyed the stew. If cooking in the oven it is a bottle of red but a reduced amount in the slow cooker. Have a wonderful week! 😀