Warming steak stew recipe ideal for autumn evenings

Now Bonfire Night has come and gone, we know for sure we are in the heart of autumn. The nights are getting darker and colder and the central heating timer is looking more attractive than ever. This time of year is when stews and casseroles come into their own. There’s nothing like a hot bowl of steak casserole with some bread or accompaniments to make you forget the cold!

Stews aren’t something we can serve in the restaurant but they are something we enjoy at home. I use a modified Jamie Oliver recipe for mine. It can be cooked in a slow cooker or oven and requires minimal effort but delivers maximum flavour. I use a slow cooker but either way works well!

Steak stew recipe

Ingredients

  • 800g lean stewing steak or braising steak
  • 2 tablespoons plain flour
  • 2 cloves of garlic
  • 1 handful of shallots
  • 2 sticks of celery
  • 4 carrots
  • ½ a bunch of fresh thyme
  • 4 vine tomatoes
  • 150ml red wine
  • 500ml beef stock
  • 2 fresh bay leaves
  • olive oil
  • Worcestershire sauce

Method

  1. Preheat your oven to 160C if you’re oven cooking.
  2. Dice the beef into 1cm cubes and toss in the flour until covered.
  3. Add the oil to a casserole pan and heat. Add the beef once hot and fry lightly over a medium heat until browned.
  4. Peel and chop the carrots, shallots, celery and garlic. Chop the carrots into rounds and keep them roughly the same size as the celery. Fine dice the garlic and chop the shallots into small slices.
  5. Remove the beef from the pan and set aside.
  6. Add a little more oil to the pan and add the vegetables. Strip the thyme and add that too. Cook for around 15 minutes over a medium heat or until the vegetables are soft.
  7. Add the beef to the pan, add the wine and tomatoes and mix. Allow the alcohol to cook off and add the stock, Worcestershire sauce and bay leaves.
  8. Season and transfer to the over to cook for around 4 hours.
  9. Serve with bread, mashed potato or however you like.

If you’re planning to slow cook, follow the process up to Step 7 without preheating your oven. Transfer everything from the pan into the slow cooker and cook on medium for 6 hours or low fore 8 hours or more. Serve in exactly the same way.

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