The weather has taken a nose-dive, it was quite chilly today. The perfect weather for a stew! This is a quick one to put together, then slow cook for 3/4 hours on a low heat. You could probably do it in a slow cooker too, but would need to thicken the sauce at the end. I really recommend the gremolata topping, it brings out the amazing flavours. I made a huge pot, and had very little leftovers! I wish Id had some crusty bread to mop up the juices, I will remember for next time!
Olive oil & a knob of butter
600g beef stewing steak
Tablespoon seasoned flour
Handfull of chopped sage leaves
1 onion chopped
500g small potatoes
Half a butternut squash, peeled & chopped
2 parsnips peeled & chopped
4 carrots, peeled & chopped
2 tblsp tomato puree
200ml red wine
300 ml beef stock
Preheat the oven to 160C.
Heat the oil/butter in a large oven proof pot on a medium heat. Fry the onion & sage leaves for about 5 minutes. Season the beef in the flour. Add the beef, vegetables, tomato puree, wine and stock. Cover, and pop into the oven.Allow to cook for 3/4 hours, until the beef is meltingly soft.
Gremolata
1 garlic clove finely chopped
Large sprig of rosemary (leaves only) finely chopped
Zest of 1 lemon
Mix together, and sprinkle on top of the stew once it has been served up into bowls.
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