Stews are such a nice thing to eat in the winter. And they can be really easy peasy to make. I always cook stews in a slow cooker, that way I can put the stew on in the morning and come back to a lovely supper in the evening. And if there is some left over you can either freeze it and use it at a later date, or keep it for tomorrow’s supper.
Stews are also great for particularly busy evenings when everyone seems to have something going on at separate times.
Now if you haven’t got a slow cooker (which I really think you should consider getting), then why not prepare and cook it the evening before, if you are out all day. Then when you get in all you have to do is reheat it.
This is a stew that I have take from a Jamie Oliver recipe. The thing to remember about stews is that you can use virtually any vegetables that are in need of being used up.
And with the recipe below, I don’t bother browning the meat I just cover the meat in flour add a little olive oil , add the seasoning, stock, wine and vegetables and leave to cook on a very low heat until the meat is really tender.
In a slow cooker the stew can be simmering away for as long as 9 hours if you set your slow cook to auto. Auto being the setting which starts off high and then switches to low automatically.
In a conventional oven start with a high setting and then switch to low oven and allow to cook for two to three hours.
Here is the recipe – try it.
- 1 onion, peeled and chopped
- a tablespoon of olive oil
- • a handful of fresh sage leaves (or dried if fresh sage is not available).
- • 800g/1¾lb stewing steak or shin of beef, cut into 5cm/2 inch pieces
- • sea salt and freshly ground black pepper
- • flour, to dust
- • 2 parsnips, peeled and quartered
- • 4 carrots, peeled and halved
- • ½ a butternut squash, halved, deseeded and roughly diced
- • 500g/1lb 2oz small potatoes
- • 2 tablespoons tomato purée
- • ½ a bottle of red wine
- • 285ml/½ pint good beef stock
- • a handful of rosemary, leaves picked
- • 1 clove of garlic, peeled and finely chopped