You can adapt this recipe easily, but adding an abundance of herbs is key to the taste of this stew
I’ve adapted a beef stew recipe which I’ve found to be a great easy-to-make dinner – and you can make loads at one to freeze for quick meals at other times.
It’s a cheaper dish to throw together too, because the cut of beef is lower in price – and it’s also a lean cut of meat so there’s less fat than some other cuts.
Now this casserole does need to be cooked for several hours, however, it doesn’t take up much of your time, but just takes a little forward planning – and few ingredients that are all adaptable.
As August races on and the season begins to feel a little like autumn is heading our way, this hot stew is one to pop on your dinner list.
I’ve been making it for a few years now after following various recipes – and have now adapted this to be successfully tasty and with minimum fussing about.
What I’ve learned is not to put the veg in at the beginning as it goes too soft, so sometimes I put carrots and root veg in, at other times I may use a can of beans, along with onions always as they give the stew flavour.
I start with about 3lb in weight of stewing steak also known as braising steak, chuck steak or even diced beef.
If you have a local butcher’s shop I’d recommend picking it up from there as they’ll know exactly what you need – and you can purchase a larger amount than in a supermarket.
It seems like a lot, but it’s worth cooking it all up together because you’ll have plenty left over to cool and freeze for an even easier meal another time, especially handy if you are busy.
You’ll also need six tablespoons of cornflour, herbs such as rosemary, oregano, thyme and/or marjoram. Fresh herbs are best, but dried ones are also fine – and I put loads in.
Salt and pepper to season along with a couple of stock cubes and the vegetables of your choice – carrots, sweet potatoes, butternut squash, butter beans or whatever you fancy.
I always add garlic and onions – and again I’ll use a lot, eight garlic cloves and six to eight onions depending on the size, as this recipe will make about six dinners.
You will also need a large stainless steel saucepan with a stainless steel lid as the whole thing will be going into the oven.
Ingredients list
- 3lb stewing steak
- 6 onions
- 8 cloves of garlic
- 6 tablespoons of cornflour
- 2 stock cubes
- A tablespoon of olive or sunflower oil
- A selection of herbs – thyme, oregano and rosemary
- A tablespoon of dried chilli flakes
- Vegetables – carrots, beans or anything that you like
- You’ll also need about 2 litres of water
Method
Step 1
Pre-heat your oven to 150C / gas mark 2 as you want to cook it on a low heat for a long time. In a large stainless steel saucepan heat up 1 – 2 tablespoons of the oil, then throw in the raw steak until most of the edges are slightly browned
Step 2
Pop the meat aside on a plate or in a dish for a moment and (no need to wash the saucepan) add six generous tablespoons of cornflour to the pan. Add a small amount of water and stir in until you have a cornflour paste.
Step 3
Now add about a litre of water and heat up the water and cornflour – you need to stir constantly to avoid getting lumps until you have a gravy-like consistency. Then add the crumbled up stockcubes, a teaspoon of salt, the whole peeled cloves of garlic, the dried chilli flakes along with a generous helping of herbs. I add a handful of fresh thyme, rosemary and oregano or about two tablespoons of each herb if using dried.
Step 4
Put the browned uncooked beef cubes into the water and cornflour mixture, give it a stir then pop on the stainless lid and put it in the oven. You’ll be leaving it to cook now for at least three hours with the odd stir and check. After a three hour cook you can then add the chopped onions and the rest of the vegetables.
Step 5
After a three hour slow cook check the stew, give it a stir and have a taste – add more salt and pepper if you wish. Turn up the oven to 180C / gas mark 4 – and now you can add the chopped carrots, butternut squash and onions or beans or the vegetables of your choice. Then cook the whole stew with the veg added for another hour or so until it’s all ready.
It’s a great dish to cook up in the morning for dinner time the same day – and you can cool off the rest of it and pop the portions into containers for other mealtimes, the stew freezes really well. Serve it with potatoes, bread or rice.