Slow Cooked Beef Stew

Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 4 Hr Total Time: 4 Hr 15 Mins

For the ultimate comfort food on a cold night, you can’t beat this tasty, slow-cooked stew!  Best served with buttery mash & crusty bread!

Ingredients

0/22 Ingredients
Adjust Servings
  • To serve

Instructions

0/4 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 golden brown all over. 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.
  • Add in 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).
  • Serve topped with a little fresh thyme, buttery mash and some freshly cut bread. Enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.