Beef stew recipe

Tom Aikens
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Beef stew recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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