You will need:
Stewing beef
Oil
Onions, quartered
Carrots, cut into large chunks
Plain flour
Wine/stock
Fresh herbs, such as bay leaves, thyme and rosemary
1. Stewing is suitable for tougher cuts of meat such as lamb neck or beef chuck, and also game.
2. Cut the meat into chunks about 4cm (1½in). Remove any tough cartilage and gristle but don’t trim away all the fat and connective tissue, as it will soften during the cooking process and add richness and body to the finished dish.
3. Heat a casserole dish on a high heat and drizzle in enough oil to coat the bottom. Add the meat in a single layer to brown it, turning the meat to make sure it browns evenly. Always brown meat in batches. If the pan is overcrowded, the meat will steam rather than brown. When browned, remove the meat from the dish and set aside while other batches brown.
4. Good stewing vegetables are onions, carrots and celery. Cut the vegetables into chunks about 4cm (1½in) and brown before adding the wet ingredients to the stew. Add a little more oil to the dish, if needed, and stir the veg until browned and slightly softened.
5. Add the meat back into the dish along with a light dusting of flour, to help thicken the sauce. The liquid that the meat and vegetables are cooked in is usually a combination of stock along with wine or ale. Stir into the meat gradually, once the flour has been cooked for a minute. It may need a splash of water as well, particularly if it’s a large casserole.
6. Herbs such as bay leaves, thyme or chopped rosemary can also be added. Remember to season the casserole well with pepper and salt.
7. Allow the casserole to come to the boil, then cover with a lid and transfer to the oven. Stews should be cooked, covered, on a low heat, 150°C (130°C fan) mark 2, for at least 2hr. Add water or stock if the stew becomes too dry. The stew will be ready when the meat is tender and falling apart.
8. If the stew is too watery, strain the cooking liquid into a clean pan and reduce down until slightly thickened. Add the meat and vegetables back to the pan and season to taste.
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White china bistro bowl, White ceramic bistro plate, Sophie Conran. Oak chopping board, Lakeland. Black oval Staub La Cocotte cocotte, Twin Pure Steel soup ladle, Zwilling J.A. Henckels. Classic glass bowl (1 litre), Impressions ceramic ramekins, Classic glass measure jug (1 litre), Pyrex. Black/white non-slip oven glove, Kuhn Rikon UK. Tongs, chef's own.
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