Beef, leeks and mushrooms in a stew, what a great combination for a warm and comforting winter dish. This recipe uses large chunks of tender rump steak, but you can use any beef from rump to the cheaper stewing beef as this is a long, slow-cooked recipe, so is well suited to less tender cuts.
There is one must-have vegetable to serve with this dish and that is mashed potatoes , used not only for flavour but to soak up all that lovely gravy. Alongside, serve any seasonal, fresh green vegetables, green peas are especially good.
- 2 tablespoon all-purpose flour (on a plate seasoned with salt and pepper)
- 2 tablespoon vegetable oil
- 1 pound rump steak (or braising steak, cut into 1" chunks)
- 3 large shallots (peeled and quartered)
- 3 large garlic cloves (peeled and halved)
- 2 medium leeks (trimmed, cleaned and roughly sliced)
- 1/2 cup red wine
- 1 1/2 pints beef stock
- 6 baby carrots (peeled and cut into large chunks)
- 1 bay leaf
- 5 ounces baby button mushrooms
- salt to taste
- black pepper to taste
Preheat the oven to 150C/300F
- Heat the oil in a large frying pan. Pat the beef chunks with paper towel to make sure they are dry and then add to the frying pan. Stir constantly with a spatula and once browned all over, remove from the pan onto the flour. Stir to lightly coat all the pieces.
- Place the flour coated beef into an ovenproof casserole dish.
- Return the frying pan to the heat and add the shallots, garlic and leeks. Stir and cook for 1 minute.
- Tip the vegetables from the frying pan into the casserole with the beef.
- 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 over the beef and vegetables and stir well.
- Finally add the carrot chunks and bay leaf. Stir again.
- Place the casserole into the preheated oven and cook slowly for at least 2 hours 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.
- 30 minutes before serving, add the button mushrooms and return the casserole dish to the oven. Cook for a further 30 minutes. Taste and adjust the seasoning with the salt and pepper to taste.
- Once ready serve with fluffy, buttery mashed potatoes and a green vegetable - cabbage works well, especially the dark green Savoy cabbage.
- Thsi stew is even better if kept for a day or so. It will improve in flavour no end. It also freezes well so make a large batch.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||4 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||5 g|