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Winter Walks & Hearty Beef Stew

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There is nothing better in the winter than a crisp and energetic walk followed by walking in your front door and getting cozy with a hearty bowl of stew in front of the fire.

School started back last week, so its a return to regular dog walks with Teddy. Although we’ve been dodging the rain, sleet and snow showers all week!  After I popped my stew in the oven yesterday, Teddy and I found a break in the clouds to get out and stretch our legs and I grabbed a few snaps of the glimmer of sun that broke through the clouds before it disappeared again.

The great thing about this stew is that once all the veg is chopped and the ingredients are measured out, it’s as simple as throwing it all into the pan and leaving it to cook in the oven.  This is great served with fresh crusty bread.

Keep warm and enjoy!

Gill x

Preparation Time:
20 minutes
Cooking Time:
4 hours
Serves: 8
Ingredients:
  • Knob of butter
  • Vegetable Oil
  • 1 large onion, chopped
  • 900g stewing steak
  • Handful of fresh rosemary, chopped
  • Handful of fresh sage, chopped
  • 2 garlic cloves, crushed
  • 3 large potatoes, peeled and cubed
  • 4 carrots, chopped
  • œ butternut squash, cubed
  • 4 sticks of celery, chopped
  • 1 large tablespoon of flour
  • 1 bottle of red wine
  • 600ml beef stock
  • Salt and Pepper

     

    Method

    1. Preheat the oven to 160C.
    2. Meanwhile in a large casserole pan, heat the oil and when hot, brown the beef in batches and remove with a slotted spoon to a separate bowl.  Melt the rest of the butter in the pan and fry the onion and sage, until the onion has softened.  Next add the flour and cook for a minute then add in all the vegetables, rosemary and garlic, red wine, stock and return the beef into the pan too and season well with salt and pepper.
    3. Bring to boil then put the lid on the pan and transfer to the oven for 3-4 hours
    4. Delicious with crusty bread.

    NICKI'S TUPPENCEWORTH

    Ahhhhh - Gill Murray you angel! You've hit the nail right on the head this week with this amazing stew. Slow cooked until it melts in your mouth, this for me is the food of the gods!

    I think one pot, slow cooked dishes are amazing at this ime of year. Like Gill says, how can you go wrong throwing it all into a pot and letting it cook?

    For me, its all about the quality of the beef and as I spent an hour or so in the company of Beaton Lindsay from Lindsay's The Butchers on Monday I'm going to fly the flag for your local butcher shop. You'll pay a little more but the beef will be dry hung, matured on the bone and packed full of flavour. They'll also have trimmed it well before popping into the display chill so you'll lose less of it when you get home.

    Beaton's beef comes from George McFadzean's farm in Perth and is guaranteed local. Now that's what I call a #PerthLoveFest!

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki x

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