|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 5g||17%|
|Total Sugars 8g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This slow-cooked recipe is great for those flavorful tough cuts of meat that you wouldn't use in other preparations. Budget-friendly and filling, it's a wonderful dish for a family meal. We use large chunks of tender rump steak, but any beef from rump to cheaper stewing beef works well as this recipe is perfect for less tender cuts.
Beef, leeks, and mushrooms complement each other with earthy and comforting flavors. The addition of red wine helps tenderize the meat and pairs wonderfully with the beef flavor. Use a good quality wine, one that you'd drink by the glass. The stew also features carrots, but it has room for any other vegetables you'd like. The long time on the stove will tenderize tougher root vegetables like potatoes, parsnips, or rutabaga.
Serve this comforting stew with mashed potatoes or rice, used not only for flavor but to soak up all that lovely gravy that will result from the beef and vegetable juices. Alongside, serve any seasonal, fresh green vegetables. For a quicker meal, serve a bowl of stew with crusty bread and butter.
2 tablespoons all-purpose flour
1 pinch salt
1 pinch freshly ground black pepper
1 pound rump steak, or braising steak, cut into 1-inch chunks
2 tablespoons vegetable oil
3 large shallots, quartered
3 large cloves garlic, halved
2 medium leeks, trimmed, roughly sliced
1/2 cup red wine
1 1/2 pints beef stock, hot
6 small carrots, peeled and cut into large chunks
1 bay leaf
5 ounces baby button mushrooms
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
In a large bowl, mix the flour with the salt and pepper. Set aside.
Pat the beef chunks with a paper towel to make sure they are dry. Preheat the oven to 300 F.
Heat the oil in a large frying pan. Add the beef to the frying pan, stirring constantly with a spatula.
Once browned all over, remove the beef and place it in the seasoned flour. Stir to lightly coat all the pieces. Place the flour-coated beef into an ovenproof casserole dish or heavy-bottomed enamel pot, and set aside.
Return the frying pan to the heat and add the shallots, garlic, and leeks. Stir and cook for 1 minute.
Add the vegetables from the frying pan into the casserole with the beef. Set aside.
Keeping the pan on the heat, add the wine and boil to reduce by two-thirds. While whisking the reduced wine constantly with a hand whisk, slowly add 1 pint of the hot stock. Pour this wine and stock mixture over the beef and vegetables and stir well.
Add the carrot chunks and bay leaf into the dish and give it a final stir.
Place the casserole, covered, into the preheated oven and cook for at least 2 hours and up to 4 hours. Look at the stew from time to time to make sure it hasn't boiled dry. Top up with the remaining beef stock as needed.
Once at least 90 minutes have passed, carefully take the casserole out of the oven and add the button mushrooms. Taste and adjust the seasoning with the salt and pepper to taste. Return the dish to the oven, and cook for a further 30 minutes.
Feel free to add other veggies to this dish for added texture and flavor, such as potatoes, parsnips, or rutabaga.
How to Store and Freeze
The stew keeps well in the refrigerator overnight, but you can also freeze it for up to 3 months in individual portions or family-sized portions. Place the stew in an airtight container for storage.