This twist on a great British classic winter’s dish is wholesome, filling and quite delicious that promises to kiss your taste buds with sheer delight!
1 tbsp oil
4 onions, peeled and roughly chopped
500g stewing steak/cubed beef
700g beef stock
350g carrots, peeled and roughly chopped
3 large sweet potatoes, peeled and roughly chopped
2 tbsp flour (any type)
1tbsp tomato puree
1 garlic clove, peeled and and mashed
1 tsp paprika
1/2 tsp thyme
2 bay leaves (optional)
Salt and pepper
2 sweet potatoes, peeled and cut into quarters
1 tsp oil
1 tbsp parika
- Put the oil into a deep, large saucepan and heat. When hot, add the beef and cooked for a few minutes until all the cubes are brown in appearance. The beef is then ‘sealed’.
- With a large spatula, remove the beef from the saucepan adding the onions, carrots and sweet potatoes. Cook for a few minutes until the vegetables are covered in the remaining oil, adding a splash of water if they begin to stick to the saucepan.
- Next, with the large spatula remove the lightly cooked vegetables from the saucepan and set aside with the beef.
- Lightly sprinkle the flour into the remain oil and stir over a low heat until the flour is blended with the oil and has formed a smooth paste.
Dawn: The combining of the oil or any fat – in other recipes it might be butter, for example – with the addition of roughly an equal amount of flour is called a “roux”. This is used as a base for thickening sauces such as a white wine sauce. With this stew the roux will help create a delicious, thick sauce for the ingredients to marinate in while cooking. Simply delicious!
- Add the tomato puree and mix with the roux. To this mixture, slowly add the beef stock and mix well until all ingredients are combined to form a smooth consistency. Drop in the bay leaves.
- Now add the beef and vegetables, stirring all the ingredients to ensure they are coated in the sauce.
- Add the garlic, paprika and thyme next, stirring them into the beefy ingredients.
- Bring to the boil then reduce the heat to a low setting and gently simmer for about 2 hours or until the beef is tender and the vegetables are cooked.
Dawn: You’ll know when the vegetables are cooked by taking a fork and gently poking its prongs into the vegetables. If the fork goes in easily and the vegetables are soft, then they are cooked. If they are hard when you attempt to insert the fork, then they are yet to finish cooking and you will need to allow extra cooking time.
- Optional extra: potato wedges with full recipe is here at “How to Make Potato Wedges“
- Approximately 30 minutes before the stew is due to be thoroughly cooked, peeled and quarter the potatoes then part boil for 5-10 minutes. Remove them from the saucepan, pat dry and lightly brush the potatoes with a little oil. Then sprinkle with a dusting of paprika. Place on an ovenproof and non-stick tray in the centre of the oven. Cook until soft when pricked with a fork. Remove from the baking tray and add to the stew.
Dawn: I absolutely adore a steaming warm bowl of stew served with warm crusty bread on a winter’s day. Sets the old cockles alight!
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