Beef Stew with Mashed Potatoes

Deliver glorious gutsy flavours in this warming winter-style beef and vegetable stew
By James Martin
Beef Stew with Mashed Potatoes
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 450 g stewing beef steaks, diced
  • 2 tbsp plain flour
  • 100 g celery, diced
  • 100 g carrots, diced
  • 2.5 leeks, chopped
  • 1 red onions, diced
  • 2 cloves garlic, crushed
  • 10baby onions, diced
  • 10 potatoes, diced
  • 2 parsnips, diced
  • 150 ml red wine
  • 500 ml beef stock
  • 2 bay leaves
  • 3 tbsp thyme, leaves onlyfresh
  • 3 tbsp flat leaf parsley, chopped
  • 4 tbsp basil, chopped
  • 1 dashes of tabasco, to taste
  • 1 dashes of Worcestershire sauce, to taste
  • 1 dashes of balsamic vinegar, to taste
  • 1 pinches black pepper

Method

1. Set the oven to 180°C/gas 4. Place the oil and butter together in a casserole dish over a high heat and fry the meat until browned.


2. Add the flour and continue to cook for 2 to 3 minutes. Add the vegetables.


3. Stir in the wine, stock and herbs, and then add Tabasco, Worcestershire sauce and balsamic vinegar to taste. Season with salt and freshly ground black pepper.


4. Cover with a lid, transfer to the oven and cook for about 45 minutes or so, until the meat is tender. Serve with mashed potatoes.

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