Beef stew recipe

Beef stew recipe

A wholesome and warming beef stew from Tom Aikens, using one of his favourite ingredients. British-grown banana shallots are truly magnificient in a warming stew.

Ingredients

  • 1 tbsp olive oil
  • 400 g chuck steak, diced
  • 20 g plain flour
  • 25 g butter
  • 300 g banana shallots, halved
  • 50 g smoked bacon lardons
  • 1 tbsp fresh thyme, chopped
  • 250 ml red wine
  • 350 ml chicken stock
  • 30 g Puy lentils
  • 1 pinch of salt and freshly ground black peper
  • 1 tbsp olive oil
  • 14.1 oz chuck steak, diced
  • 0.7 oz plain flour
  • 0.9 oz butter
  • 10.6 oz banana shallots, halved
  • 1.8 oz smoked bacon lardons
  • 1 tbsp fresh thyme, chopped
  • 8.8 fl oz red wine
  • 12.3 fl oz chicken stock
  • 1.1 oz Puy lentils
  • 1 pinch of salt and freshly ground black peper
  • 1 tbsp olive oil
  • 14.1 oz chuck steak, diced
  • 0.7 oz plain flour
  • 0.9 oz butter
  • 10.6 oz banana shallots, halved
  • 1.8 oz smoked bacon lardons
  • 1 tbsp fresh thyme, chopped
  • 1.1 cups red wine
  • 1.5 cups chicken stock
  • 1.1 oz Puy lentils
  • 1 pinch of salt and freshly ground black peper

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 120 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 170°C / 340°F / Gas 3.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Read Tom Aikens' story about My secret ingredient

Try Tom Aikens' Pan fried sea bass with a herby butter sauce

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