European
European - British - Meat Dishes
Beef Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 1 kg stewing steak (all visible fat removed and diced)
- • 1 large onion (chopped)
- • 1 large courgette (chopped)
- • 4 large potatoes (chopped into chunks)
- • 4 large carrots (chopped)
- • 2 beef stock cubes (made up with 500ml boiling water)
- • low calorie cooking spray
- • 1 tsp salt
- • 1 bay leaf
- • 1 tsp freshly ground black pepper
- • 1 tsp paprika
- • 1 tsp garlic powder
- • 1 tsp onion powder
- • 1 tbsp Worcestershire sauce
- • 1 small swede (chopped)
- • 1 large leek (chopped)
- • 1 stick celery (chopped)
Preparation Steps
1
Phase 1
Pre-heat the oven to 160°C/140°C fan.
2
Phase 2
Spray a large casserole pan with some low calorie cooking spray. Add the onions and cook on a moderate heat until they start to soften.
3
Phase 3
Add the beef and cook until all sides are browned.
4
Phase 4
Stir in all the remaining ingredients, bring to the boil, then remove from the stove. Cover with a lid.
5
Phase 5
Place in the oven and cook for 2.5 to 3 hours. The meat should be tender and the potatoes should have started to thicken the stew.
6
Phase 6
Pick out the bay leaf.