Savour the warmth of our Rich Beef Stew, a cherished family recipe perfect for chilly Winter nights. This dish transforms economical cuts into tender perfection through slow cooking, promising simplicity in every bite.
For those adventurous souls, this stew can even be prepared over a campfire, though vigilance is required to prevent scorching, and cooking times may vary depending on fire size.
No stovetop casserole dish? No problem. Simply start in a large saucepan and transfer to an oven-proof dish.
What you’ll need:
- 2 large onions, finely chopped
- 4-5 large carrots, cut into chunks
- 1 turnip
- 4 large potatoes, also cut into chunks
- 100ml of Happy Hedgehogs 3-star commended Strawberry Balsamic vinegar
- 1 tbsp vegetable oil
- A knob of butter
- 2 tbsp tomato purée
- 2 beef stock cubes
- Salt and pepper
- 400ml hot water
- 1lb stewing beef, cut into large pieces (Rump steak preferred)
How to make:
Begin by dissolving the stock cubes in hot water and mixing in the tomato purée until well combined.
In a flameproof casserole dish, heat the vegetable oil and butter. Add onions, potatoes, turnips, and carrots, allowing them to soften and coat for about 10 minutes. Season generously with salt and pepper.
Next, add the beef and gradually incorporate the strawberry balsamic, ensuring an even coating. Pour in the beef tomato stock while stirring continuously to prevent sticking. Bring the mixture to a gentle simmer.
Cover the casserole dish and transfer it to a 170-degree oven for 2-3 hours, or until the meat is tender and the sauce has thickened to perfection. Enjoy the comforting aroma and hearty flavours of this timeless dish.
