DELICIOUS BEEF STEW RECIPES

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ITALIAN BRAISED BEEF STEW IN RED WINE - DELICIOUS. MAGAZINE



Italian braised beef stew in red wine - delicious. magazine image

Something magical happens when you slow-cook beef in red wine – and it looks a little something like this recipe. Beef brisket is cooked low and slow for over five hours in the oven in this braised beef stew – once you taste it, the wait will seem utterly worth it.

Provided by delicious. magazine

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours

Yield Serves 6

Number Of Ingredients 18

Olive oil for frying
1.5kg British beef brisket, cut into 5cm chunks
40g dried porcini mushrooms
2 onions, sliced
2 celery sticks, chopped
4 fat garlic cloves, sliced
2 tbsp tomato purée
350ml full-bodied Italian red wine (see wine editor’s choice)
2 tsp dried oregano
3 fresh rosemary sprigs
2 bay leaves
400g tin chopped plum tomatoes (preferably Italian)
300ml beef stock
500g small waxy potatoes, such as charlotte
100g pitted olives, a mix of green and black
3 tbsp capers, drained and rinsed
You’ll also need…
Large casserole with a lid

Steps:

  • Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil in the casserole over a high heat. Season the beef generously with salt and pepper, then fry in 2-3 batches until browned all over. Set aside.
  • Put the dried porcini in a heatproof bowl, pour over 200ml freshly boiled water, then set aside for 10 minutes.
  • Meanwhile, heat another glug of oil in the casserole over a medium heat, then add the onions and celery. Cook, stirring, for 5 minutes or until beginning to colour and soften. Stir in the garlic and cook for 1 minute more, then add the rehydrated porcini with all but the last 1cm soaking liquid (discard as it will be gritty), the tomato purée, wine, herbs and tinned tomatoes. Rinse out the tin with the beef stock and add that to the casserole as well. Stir well.
  • Return the browned beef to the casserole, cover with the lid, then transfer to the oven and cook for 5 hours. After 3 hours of cooking, give the stew a good stir, then add the potatoes, olives and capers. Continue to cook until the meat is fall-apart tender and the potatoes have softened.
  • At the end of cooking, let the casserole rest for a few minutes, then serve with chunky slices of garlic bread (or see Make Ahead).

Nutrition Facts : Calories 602kcals, FatContent 23.6g (7.4g saturated), ProteinContent 59.6g, CarbohydrateContent 23.9g (7.5g sugars), FiberContent 6.1g

SLOW COOKER BEEF STEW RECIPE | BBC GOOD FOOD



Slow cooker beef stew recipe | BBC Good Food image

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 13

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

Steps:

  • Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).
  • Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
  • If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Nutrition Facts : Calories 474 calories, FatContent 25 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 48 grams protein, SodiumContent 0.2 milligram of sodium

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    2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
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