Batch Cooked Beef Stew
Batch Cooked Beef Stew
Beef stew with green leafy veg
Quick info
- Recipe difficulty - medium
- Preparation time - 15 minutes
- Cooking time - 3 hours 15 mins
- Serves - 6
- Dietary - Meat Dairy free
- Allergens -
Enjoy
A comforting beef stew, perfect for cold winter days or to have with family or friends over a relaxing weekend.
This is a classic recipe that's full of lovely rich flavours. Enough to feed 6 people, or portioned and frozen to be reheated when needed.
Ingredients
- 1.5kg braising beef, cut into bite-sized chunks
- 2 medium carrots, halved lengthways then cut into chunks
- 4 large onions, thickly sliced
- 450g chestnut mushrooms, halved
- 2 beef stock cubes
- 3 tablespoons vegetable (rapeseed) oil
- 3 tablespoons plain flour
- 6 sprigs of fresh thyme
- Handful of fresh flat-leaf parsley, finely chopped
- Pinch of ground black pepper
Utensils
- Chopping board
- Kitchen scales
- Knife
- Knife for preparing raw meat
- Large non-stick casserole pan
- Measuring jug
- Normal plate
- Raw meat chopping board
- Wooden spoon
Method
Step 1
Remove the beef from the fridge 20 minutes before use to bring to room temperature
Step 2
While the beef is coming up to temperature, preheat the oven to 170ᵒC/Fan 150ᵒC/Gas mark 3
Step 3
Heat 1 tablespoon of the oil in the casserole pan on high
Step 4
Season both sides of the beef with a little salt and plenty of pepper before browning in the hot pan, 4-5 pieces at a time until well coloured on both sides
Step 5
Remove each batch of browned beef pieces onto a plate and set aside
Step 6
Lower the heat of the pan to medium and add the remaining oil
Step 7
Add the onions and carrots and cook for around 10 minutes until the onions are soft and golden brown in colour
Step 8
Sprinkle in the flour and keep stirring for 1-2 minutes
Step 9
Add a little of the beef stock stirring well to scrape up any of the beef sediment on the bottom of the pan
Step 10
Return the pieces of beef to the pan and add the rest of the stock, along with the thyme
Step 11
Bring to the boil before placing the lid on top and cooking in the oven for 1 1/2 hours
Step 12
Briefly remove the pan from the oven to add the mushrooms, stir well and return to the oven for another 1 1/2 hours
Step 13
Add more ground pepper to taste and stir in half of the chopped parsley
Step 14
Scatter over the remaining parsley to serve on its own or with mashed potato or crusty bread
Step 15
*If freezing: Allow to cool, before dividing into two-portion foil trays with lids before freezing
Step 16
The day before needed, defrost fully in the fridge overnight. Once defrosted, cover with foil
Step 17
Preheat oven to 200ᵒC/Fan 180ᵒC/Gas mark 6 and reheat for 30 minutes or until hot all the way through
Nutrition per serving portion (serves 6)
Each portion provides on average
Energy 2628kj 628kcal 31.4%
Fat 34.9g 50%
Saturates 10.5g 53%
Carbohydrates 25.4g 25%
Sugars 13.9g 15%
Salt 1.3g 22%
Protein 55.5g High
Fibre 6.56g High
Food Value
Calcium
Phosphorus
Potassium
Sodium
Chloride
Magnesium
Iron
Zinc
Copper
Manganese
Iodine
Selenium
Vitamin a
Vitamin c
Vitamin d
Vitamin e
Thiamine
Riboflavin
Niacin
Pantothenic acid
Biotin
B6
B12
Folate
Protein
Red meat is a rich source of protein which is essential for a vast number of processes in our bodies. From enzymes and hormones that control metabolism, providing the framework for our bones and muscles, to our immune systems
Iron & B vitamins
Red meat provides a source of iron, used to make red blood cells and maintaining normal metabolism. It is also a source of vitamin B-6, which helps release energy from protein and form haemoglobin which carries oxygen in our blood.
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