Shaun hill's beef stew with mash and leeks

Shaun hill's beef stew with mash and leeks recipe

11 ratings

A warming dish that everyone will enjoy, Shaun Hill’s Beef stew recipe with mash and leeks will soon become your family’s favourite. See method

  • Serves 8
  • 20mins to prepare and 200mins to cook
  • 513 calories / serving

Ingredients

    For the beef stew

    • 1kg (2lb) braising beef, diced
    • 350ml (12fl oz) beef stock
    • 4 large carrots, peeled and diced
    • 1 large onion, large dice
    • 4 garlic cloves, large, smashed
    • 750ml (1¼ pints) red wine, or non alcoholic
    • 140g (4½oz) tomato paste
    • 2tsp thyme, dried
    • 12 baby onions, peeled
    • 200g (7oz) button mushrooms, cut into quarters
    • 1tbsp brown sugar
    • 5tbsp olive oil
    • 1 pinch salt
    • 1 pinch pepper

    For the mash

    • 8 King Edward potatoes, peeled and cut into chunks
    • 2 leeks, washed and sliced
    • 60g (2½oz) butter
    • 2tbsp olive oil
    • ½ small bunch flat leaf parsley, chopped

Each serving contains

  • Energy

    2140kj
    513kcal
    26%
  • Fat

    24g 34%
  • Saturates

    8g 42%
  • Sugars

    13g 14%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 28g Protein 32.3g Fibre 6.3g

Method

  1. Preheat your oven to 180˚C/gas mark 4. Ask your little helper to generously season the beef with salt and pepper
  2. Into a large ovenproof pan, heat 2 tablespoons of olive oil over a medium-high heat.
  3. Once hot, start to add enough beef to cover the base of the pan. Brown evenly on both sides, then set aside into a large bowl. Repeat until all the beef is cooked.
  4. To the pan, add all of the beef stock. Scrape up the caramelised pieces stuck to the base of the pan with a wooden spoon. Leave to simmer gently for 2-3 minutes, then pour over the beef.
  5. In the same pan over a medium heat, heat 2 tablespoons of olive oil. Add the chopped onion, garlic and carrots, fry for approximately 3 minutes until the onion softens.
  6. From the bowl, add the beef juices along with the wine, stock, tomato paste and thyme back to the pan. Add more stock or wine if the beef is not covered.
  7. Bring to boil, then lower the heat and cook for 2 minutes. Cover with a lid and place in the oven for 2½ - 3 hours until the meat is very tender.
  8. Over a medium heat, add a tablespoon of oil into a frying pan. Once hot, add the baby onions and mushrooms and fry until golden brown in colour.
  9. Remove the beef from the oven and place onto a low heat. Simmer for approximately 20 minutes, until the sauce thickens. Add brown sugar and season to taste with salt and pepper.
  10. Bring to boil a pot of cold water and add the potatoes. Cook for 10-12 minutes until tender.
  11. Add the leeks to the potatoes 5 minutes into the cooking time.
  12. Once both the potatoes and leeks are ready, drain off the water and return to the pan. Add the salt, pepper, milk, butter and parsley to the pan and mash well.
  13. To serve, spoon the leeks and mash equally into the centre of each plate and press down to create a well. Ladle the beef stew into the well and serve immediately whilst hot.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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