Good old fashioned Beef stew. What is there to say about it? Nourishing, thick, warming, tasty and packed with good stuff. Just the thing for the colder months. Economical too as it uses a cheaper cut of meat and root vegetables which as always gratifyingly reasonable. Increase the meat a little and you can feed an army.

Here’s the veggie quota – please note the tin of baked beans. Vital, it is. VITAL. (According to my Grandad, thus according to my Mum, thus according to me)

It’s a lot of veggies, so I fry them off in two batches in my casserole.  A knob of butter and a drizzle of oil, then start with the sliced carrots and parsnips with the diced swede. Fry them off a bit, then remove

and replace with the chopped onion and celery.

Remove that lot too and add a packet (about 450g) of casserole or stewing steak. You might need to add a little more oil. Fry the meat off until it’s browned.

Return the veggies and empty the tin of beans into it.

Pour in about a pint if beef stock and a crumbled Oxo cube. Lid on and into the oven. GM3/160C/325F for about, well it depends on the meat. Look at about 3 hours.

Here it is after 1.5 hours. the veg is happy, but the meat is still tough.

After about 2hr 45 mins, the meat is tender and everything is softened and thick (thanks, baked beans!)

Yes. Dumplings. (tut) The male people of the family were outraged that I didn’t offer dumplings, so I made some.  Good thing, really. They were very nice. Have a look at the mince and dumplings post to see dumplings.

As with all stews, freezes beautifully – it’s always worth having a portion in the freezer. So to speak.

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Beef Stew

PRINT THIS RECIPE (opens in a new window)

1 onion, chopped
2 carrots, peeled and sliced
1/2 swede, diced
1 parsnip, sliced/chopped
2 sticks celery, chopped
1 (400g) tin baked beans
450g pack casserole or stewing steak
1 pt beef stock
1 oxo cube

Preheat oven to GM3/160C/325F

In a large hob-proof casserole, heat a knob of butter and a drizzle of oil.
Fry off the onion, carrot, celery, swede and parsnip – in batches if necessary.
Remove veg to a bowl and – adding more oil if necessary – fry off the meat.

Once the meat is browned, return the veg to the casserole.
Empty the tin of baked beans into it with the stock and oxo cube. Stir to combine.
Put the lid on and into the oven for around 3 hours or until the meat is tender and the gravy has thickened.

Pop some dumplings into it if you like!

2oz beef suet
4oz self-raising flour
salt and pepper
approx 5 tbsp cold water

Combine the suet, flour and s+p in a medium bowl.
Going cautiously, add around 5 tbsp cold water and stir into the flour mix with a blunt ended knife to combine into a firm dough.
Shape the dough into balls – 8 average balls is about right.

Place your dumplings on top of your simmering mince, slap the tight fitting lid back on and cook for 20-25 minutes.
Serve piping hot.

2 Responses to “Beef Stew”

1. MIL aka auntie rene says:

   12 October, 2009 at 6:09 pm

   I agree a stew is not a stew without dumplings. Must say will add the baked beans to my recipe, & lift the duvet higher. I also add dried herbs e.g. tarragon, mixed herbs, basil, marjoram & oregano.
2. Anna says:

   13 October, 2009 at 7:10 pm

   How high can the duvet go with all that veg? Very high, is the answer. Ian has proved that!!