There's been a whole lot of slippery frost on the ground here in London this past week and in my eyes that only means one thing: it's stew weather. I'm sitting here writing this post with a very well-sated tummy, feeling thoroughly warmed from the inside out. Why? Because of this exact recipe. Each time I make a stew I twist the ingredients around to try new things - but it's official, I'm not changing it ever again - because this is perfection. And since I'm a really lovely person I'm going to share perfection with you. Feast your eyes...
What you'll need
1kg chuck steak, cut into 3cm cubes
1 tablespoon butter
6 tablespoons cornflour
salt & pepper
1 brown onion, roughly chopped
4 carrots, chopped
4 stalks celery, chopped
12 cherry tomatoes
1 tablespoon crushed garlic
1 tablespoon crushed chilli (optional)
3 cups beef stock
1 cup red wine
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon thyme
4 potatoes, chopped into 3cm squares
1 tablespoon worcestershire sauce
What to do
Preheat your oven to 180 degrees Celsius. Coat your beef in cornflour and season well. Heat the butter in a fry pan and fry off the meat in 2 batches until golden brown.
In a large stock pot place the onion, carrots, celery, tomatoes, garlic, chilli, stock, wine, tomato paste, sugar and thyme. Season well. Add the beef. Cover and roast in the oven for 1 hour and 20 minutes.
Give the stew a good stir. Add the potatoes and worcestershire sauce and while you're at it, give the cherry tomatoes a squish with a fork so that they break into the stew. Return to the oven for a further 40 minutes.
Serve garnished with parsley and a side of good crusty bread. Sounds so good I'm ready for round two!
Photos by Krissie.