Equipment
- Large Pan
- Chopping Board
- Sharp knife
- Measuring Jug
- Grease proof paper disc to fit on top of large pan (Cartouche)
Ingredients
- 500g Diced Stewing Beef
- 1 Red onion diced
- 1 medium parsnip cut into medium chunks
- 1 medium carrot cut into medium chunks
- 12 whole button mushrooms
- 1 Large glass of red wine
- 400 ml of beef stock
- 1 tsp Worcester sauce
- 1 tsp of beef bouillon
- 1 can chopped tomatoes (400g)
- 1 heaped tbsp of tomato puree
- 4 whole sprigs of fresh thyme
- 10 sprigs of fresh thyme just the leaves
- A small bunch of fresh parsley chopped
- 1 tbsp of plain flour
- 1 tsp of smoked paprika
- Salt and pepper
- 1 knob of butter
- 2 tbsp olive oil
- lay beef out on a plate and season with salt and pepper and evenly coat with the plain flour
- Heat olive oil in the pan to a medium high heat
- Add the seasoned beef and fry on all sides until browned
- Remove beef and set aside in a bowl
- Add onions and fry for a couple of minutes stiring occasionally
- Add knob of butter
- Add mushrooms and fry for a couple of minutes stirring occasionally
- Add tomato puree and fry for 2 minutes stiring occasionally
- Add parsnip and carrots for 2 minutes and stir occasionally
- Add the glass of red wine and stir well so all caramelised bits are removed from pan base
- Simmer for 5 mins
- Add tomatoes, beef stock, Worcester sauce, beef bouillon, thme leaves and sprigs and stir
- Cover and simmer for 2.5 to 3 hours stirring3 or 4 times
- Preheat oven to 200
- Remove pan and stir and add grease proof paper disc on top of stew
- Place in the over for 30 mins
- Remove and stir in chopped parsley and your done
- Serve with mash potato or potato gratin
