Italian Beef Stew
- A good gutsy stew which can be made in large quantities – it reheats and freezes Brilliantly. You can serve this with polenta or creamy mash. Completely up to you!Serves 6-8
2 tablespoons extra virgin olive oil
1.35kg (3 lb) stewing beef
2 large carrots cut into 1/2 inch (1cm) slices
285g (10 oz) sliced onions
1 heaped tablespoon flour
150ml (5fl oz) red wine
150ml (5fl oz) brown beef stock
250ml (8fl oz) homemade Tomato Purée, otherwise use best quality tinned tomato –
pureed and sieved
175g (6 oz) sliced mushrooms
1 tablespoon chopped parsley
salt and freshly ground pepper
Polenta or mashed potatoes
Trim the meat of any excess fat, then prepare the vegetables. Cut the meat into 4cm
(1 1/2 inch) cubes. Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with a lid on for 10 minutes. Heat a little more olive oil in a frying pan until almost smoking. Sear the pieces of meat on all sides, add to the casserole.
Sprinkle in the flour over the meat and cook for 1-2 minutes. Add the wine, stock and tomato
purée together, deglaze the pan, bring back to the boil and then add to the casserole.
Season with salt and freshly ground pepper. Cover and cook gently for 2 1/2-3 hours in a
low oven, depending on the cut of meat, 160°C/325°F/Gas Mark 3.
Meanwhile, sauté the mushrooms and add with the parsley to the casserole, 30 minutes approx. before the end of cooking. Serve with Polenta or mashed potatoes.
Italian Beef Stew with Gremolata
Sprinkle a little gremolata (see recipe below) over each portion of Italian Beef Stew
Gremolata is a fresh-tasting mix of chopped parsley, garlic and lemon zest. We use it
to sprinkle over roast or braised meats, pasta or anything pan-grilled – delicious!
4 tablespoons (preferably flat parsley, chopped
1 generous teaspoon grated or finely chopped lemon zest
2 garlic cloves, finely chopped
Mix all the ingredients in a small bowl