Sarah’s Stew

Tweet

A hug in a bowl

This is also slightly French due to the amount of wine we added! Make lots of this as it tastes even better the next day.

Enough stewing beef for 4 people

2 tbsps flour

2 onions, chopped

2 cloves garlic, chopped

4 parsnips

6 carrots

about 20 small new potatoes with skins left on

1 bottle red plonk

1 pint beef stock

1 desert spoon worcester sauce

salt and pepper

1 desert spoon balsamic vinager

dried herbs

1 bay leaf

Toss the beef pieces in the flour and brown off in a large, deep pan, stiring vigourously to prevent the flour from sticking. Remove the browned meat from the pan, and add the onions and garlic. Cover and allow to sweat for 5 mins. While this is happening, chop the vegetables into similar sized pieces. Add all the veg and the meat back into the pan with the onions and garlic. Pour in the botte of red wine and the stock. If it looks like it needs more liquid, add some water. The liquid should almost cover all the other ingredients. Add a few grinds of pepper, the worcester sauce, vinegar and a few pinched of whatever dried herbs you have handy. Or you could add a bouquet garni of fresh herbs, left on the sprigs and tied together with string. This can then be removed once the stew is cooked. Bring to the boil and simmer for 5 mins. Then cover and place in a hot oven for about 3 hours, or a cooler oven for 4 hours. More than enough time to go out for a nice walk/pint.

When you come back the house will smell amazing.