Beef stew recipe
by Tom Aikens |
2 comments |
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British grown echalions (also known as banana shallots) are in season right now and are truly magnificient in a warming stew.
At a glance
- Cuisine British
- Recipe Type Main
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 120 mins
- Serves 4 people
Ingredients
- 1 tbsp Olive oil
- 400 g (14.1oz) Chuck steak, diced
- 20 g (0.7oz) Plain Flour
- 25 g (0.9oz) Butter
- 300 g (10.6oz) Banana shallots, halved
- 50 g (1.8oz) Smoked bacon lardons
- 1 tbsp Chopped fresh thyme
- 250 ml (8.8fl oz) Red wine
- 350 ml (12.3fl oz) Chicken stock
- 30 g (1.1oz) Puy lentils
- 1 Pinch of salt and freshly ground black peper
Step-by-step
- Preheat the oven to 170C/Gas 3. Heat the oil in a large casserole over a medium heat. Put the beef in a bowl, season with salt and pepper and rub in the flour. Add the beef to the casserole and fry for 5 minutes until golden brown. You will need to do this in batches.
- Remove the meat from the pan with a slotted spoon and transfer to a plate. Reduce the heat to medium and add the butter. When melted, add the shallots and cook for 2-3 minutes until golden. Remove with a slotted spoon and place on a plate.
- Add the bacon and thyme to the pan and cook for 2-3 minutes, until browned. Return the beef to the pan along with any remaining flour and cook for 1 minute.
- Stir in the wine, then simmer until reduced by half. Pour in the stock and increase the heat to high. Simmer for 3 minutes, skimming off any scum. Cover with a lid and transfer to the oven. Cook for 1 hour.
- Add the shallots to the casserole and cook for a further 15 minutes. Stir in the lentils and cook for a further 45 minutes. Serve with some roast vegetables or fresh pasta vermicelli
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Comments
by joe turner | on 09 February 2011
I hate to be picky and this has nothing to do with the recipe, but the caption under the photo contains so many errors that it actually puts me off.... "trult magnificient ina..." ???
by Donna Ferguson | on 10 February 2011
Apologies for this mistake, and thanks for bringing it to our attention.
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