I love it when Autumn comes, it means I can make a stew without suffering the over heating that comes when I sneak one in during the summer!
My beef & veg casserole Serves 3-4 depending how hungry you are! I normally feed three of us with a bowl left for the next days lunch, unless someone goes back for seconds!
400g stewing beef
1 lge red onion, chopped
1 lge parsnip, sliced
2-3 lge carrots, sliced
5 new potatoes, chopped
2 medium vine tomatoes chopped into small pieces
1.5 pints beef stock
1 tbsp tomato purée
1 -2 tbsp Worcestershire sauce
100 mls red wine
3 bay leaves
1 tbsp sage
1 tbsp parsley
1/2 tsp ground cumin
Salt and pepper
Brown the beef in some oil and remove from the pan.(putting any juice aside if necessary- can be used in stock later)
On a medium heat, Saute the onions until clear then add all the vegetables and tomatoes and heat through for 10 mins, stirring to avoid sticking.
Add the beef and herbs/spices and stir
Add 2 tbsp of plain flour (or corn flour) to thicken, coating the ingredients.
Add stock, tomato puree and Worcestershire sauce
Bring to a gentle boil then simmer for 10 minutes
Season with salt and pepper
Put in pre-heated oven (160) for 1-1.5 hrs adding wine in last half hour.
Serve with dumplings, mash or roast potatoes
Or if you love your slow cooker like me, plonk it on low all day!
Hi I'm Sarah!
I live in the beautiful Lake District
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