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Recipes

Winter Beef Stew

The secret to a really good beef stew recipe is first of all, use really good local beef from a local butcher. Chump is a bit more expensive and tender but you don’t need to use expensive cuts of beef for a stew. Season it well during the initial cooking with salt and pepper and cook it long and slowly, ideally in the oven. This is great made a day ahead.

Servings: 6 – 8

Cooking time: 2 – 3 hours


What you’ll need

Heavy based casserole pan


Ingredients

  • 1.2kg Chump or braising steak
  • 2 onions
  • 2 carrots
  • 3 cloves garlic, crushed or finely chopped
  • plain flour 2 1/2 tablespoons
  • 1 bay leaf
  • 500ml white wine (or water)
  • salt and pepper
  • 1 heaped teaspoon mustard powder
  • Streaky Bacon or Pancetta 200g (optional)
  • Chestnut mushrooms 150g or 1 pack

Method

  1. Heat a heavy based casserole pan, add a little olive oil. Let the pan get very hot.
  2. Cut the beef into bite sized cubes and toss lightly in the flour and mustard powder mixed together, season with salt and pepper and start browning the meat in small batches (a single layer) at a time.
  3. When the meat is nicely brown on both sides, remove it to a plate or bowl and continue until all the meat is browned.
  4. Slice the bacon or pancetta into lardons and brown this in the pan on it’s own, add to the browned beef.
  5. While the meat is browning, prepare the vegetables.
  6. Peel and chop the onions, wash and chop the carrots.
  7. In the same pan add a little more olive oil and then the chopped vegetables, onions, carrots and garlic, cook over a medium heat until softened and browning a little (15 – 20 minutes).
  8. Season with salt and pepper.
  9. Then add the meat and all juices back into the pan with the vegetables. Add the white wine, and some water if need be, it should just cover the meat.
  10. Clean and quarter the mushrooms. Cook separately in a little oil and butter until browned and add to the pan.
  11. Cover with a lid and simmer gently on the stove or cook in the oven at 150°C for 2 – 3 hours until the meat is really tender.
  12. Taste and season with salt and pepper if necessary.

Notes

This will keep really well for a few days and will also freeze well for up to two months.

You can use red wine instead of white but I really like the flavour of the white wine here and even my small children like this stew.

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