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Blog » Beef Stew with Mash and Leeks

Winter may be behind us, but summer is still a long way off and there will be plenty of cold days between now and then. That being the case, who doesn't like a plate of delicious beef stew, especially if it is made with prime Aberdeen Angus beef, just like the beef you can get here at Battens Farm. The recipe we have for you here is one of the best we have come across, and it comes courtesy of Shaun Hill and Greatbritishchefs.com

Ingredients:

1000g of braising beef, diced

Salt

Black pepper

3 tbsp olive oil

100ml beef stock

4 large carrots, peeled and diced

2 tbsp of olive oil

1 large onion, large dice

4 garlic cloves, large, smashed

750ml of red wine

250ml of beef stock

140g of tomato paste

2 tsp thyme, dried

1 tbsp of olive oil

12 baby onions, peeled

200g of button mushrooms, cut into quarters

1 tbsp of brown sugar

8 King Edward potatoes, peeled and cut into chunks

2 leeks, washed and sliced

60g of butter

100ml of milk

1/2 bunch of flat-leaf parsley, small, chopped

Cooking Instructions:

Preheat your oven to 180 degrees C/gas mark 4 and season the beef with salt and pepper with a pinch of salt and pepper.

Add 2 tablespoons of olive oil to a large ovenproof pan with lid, and heat up witha medium-high heat.

Cook the meat in batches, enough to cover the bottom of the pan each time and cook until browned on all sides before emptying into a bowl and repeating the exercise.

Pour 100ml of beef stock into the pan. Loosen the caramelised pieces stuck in the pan with a wooden spoon, allowing it all to simmer for 2-3 minutes before pouring into the bowl with the beef.

Heat 2 tablespoons of olive oil in the original pan over a medium heat. Add carrots, onion and garlic, frying them all until the onion becomes soft - usually after 3 minutes.

Pour the beef and juices from the bowl back to the pan, along with the wine, remainder of the stock, tomato paste and thyme and if needed, add more stock or wine to ensure everything is covered with liquid.

Bring the pan to the boil and then simmer gently for 2 minutes. Put the lid on the pan and put it in the oven for 2 1/2 - 3 hours until the meat is extremely tender.

In the meantime, add baby onions and mushrooms to a hot frying pan with one tablespoon of oil in it and fry until a light golden brown colour. Remove it from the heat place to one side.

Once cooked, take the beef out of the oven and add the onions and mushrooms, then putting it on a low heat and simmering for approximately 20 minutes until the sauce thickens.

Add the brown sugar and season with a pinch of salt and pepper and continue to simmer.

At the same time, peel and then add the potatoes cut into large chunks into a large pot of salted cold water and bring to the boil.

After 5 minutes, add the leeks to the boiling potatoes

Once the potatoes are soft, strain off all the water and then add the milk, butter, salt, pepper and chopped parsley and mash.

Serve when ready.

Don't forget to sign up to our newsletter at Battens Farm here at Nailsea, near Bristol, and with a bit of luck you may find you also get some more wonderful recipes from us to make the most of our superb online meat boxes, or just give us a call if there is anything more you would like to know about our Aberdeen Angus beef, pork, lamb and chicken larder.

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Image URL: http://www.greatbritishchefs.com/recipes/beef-stew-recipe - Please credit image to Shaun Hill – Greatbritshchefs.com