: A Hearty and Flavourful Stew is a deeply flavourful cut of meat that becomes melt-in-your-mouth tender when cooked slowly. This inexpensive cut, taken from the foreshank of the cow, is ideal for creating rich, comforting stews. In this guide, you'll learn to perfection, resulting in a dish that's perfect for those cold evenings when you need something warm and nourishing.
Ingredients:
1kg , diced (reserve bones if available)
Plain flour, for dusting
2 litres beef stock (or chicken stock)
1 large onion, chopped
2 carrots, chopped
1 swede, chopped
1 sprig of thyme
1 sprig of rosemary
1/2 bulb of garlic, peeled
1 tablespoon vegetable oil
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions:
Prepare the :
Begin by seasoning the diced with sea salt and freshly ground black pepper. Lightly dust the beef with plain flour, ensuring an even coating. This helps to create a nice crust on the meat when browned.
Brown the Meat:
Heat 1 tablespoon of vegetable oil in a large, heavy-based pan over medium heat. Add the in small batches to avoid overcrowding, and brown the pieces on all sides until caramelised. This step is crucial for developing deep, rich flavours in your stew. Once browned, remove the beef from the pan and set it aside.
Build the Stew:
In the same pan, add the chopped onion and caramelise until golden brown. Return the browned to the pan along with any reserved bones, thyme, rosemary, and garlic.
Pour in the beef stock, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan with a lid and cook for about 2 hours.
Add the Vegetables:
After 2 hours, add the chopped carrots and swede to the pan. Continue to simmer for an additional hour or until the beef is tender and falling apart, and the vegetables are cooked through.
Final Adjustments:
Once the beef is tender, taste the stew and adjust the seasoning with more salt and pepper if needed. If the sauce is too thin, you can remove the lid and simmer for a few more minutes to reduce it to your desired consistency.
Serve:
Serve the stew hot, accompanied by creamy mashed potatoes, crusty bread, or your favourite side. The rich, gelatinous meat paired with hearty vegetables makes this dish a perfect comfort food.
Top Tips:
Slow Cooking: requires long, slow cooking to break down the tough fibres, transforming the meat into a tender, succulent dish.
Bone-In for Extra Flavour: If possible, cook the with the bones. The marrow adds incredible richness and depth to the stew.
Customise with Vegetables: Feel free to add other root vegetables or greens based on your preference. Just adjust the cooking times accordingly.
Serving Suggestions:
This stew pairs wonderfully with creamy mashed potatoes, buttered green beans, or a crusty loaf of bread to soak up the rich gravy. For a special touch, garnish with fresh parsley or a drizzle of balsamic reduction.
Nutritional Benefits: is not only full of flavour but also rich in collagen, which is beneficial for joint health. It's also a great source of protein, iron, and essential nutrients, making it a nourishing choice for a hearty meal.
Conclusion:
Try this stew recipe for a delicious, slow-cooked meal that's perfect for the colder months. With its rich flavours and tender meat, this dish is sure to become a family favourite. recipe, , stew, slow-cooked , UK .

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

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