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Recipe of the Month: Beef Stew with Spring Onion Mash

beef stew food ingredients

6 - 8

00:30:00

3:00:00

Tip: Allow the beef to enough time to cook slowly in your oven so it can become meltingly tender!

Welcome back foodies! We’ve got a real treat for you this month – A Beef Stew with Spring Onion Mash. This delicious dish is perfect for all the family or ideal if you’re having friends over for dinner and nice glass of red wine.

For the stew, we’re going to make sure the beef is lightly seared in olive oil first to hold in all the flavours. Then after some time in the over the meat becomes amazingly tender. You’ll be wanting to dig back in for seconds!

Bursting with Flavour

When working on new dishes at our Innovation Centre our chefs use the best food ingredients so that everything not only tastes fabulous but is healthy. So, when you’re picking up your supplies for this one be sure to find nice fresh produce.

Without further ado here’s what you’re going to need….

Ingredients

For the Stew:

  • 1000g of braising beef, diced
  • 350ml of Roast beef stock
  • 4 large carrots, peeled and diced
  • 1 large onion, large dice
  • 4 garlic cloves, large, smashed
  • 750ml of red wine
  • 140g of tomato puree
  • 1 tsp Chopped Thyme
  • 12 Shallots, peeled
  • 200g of button mushrooms, cut into quarters
  • 5 tbsp of olive oil
  • Salt to taste
  • White Pepper to taste

For the Spring Onion Mash:

  • 8 King Maris Piper Potatoes, peeled and cut into chunks
  • 1 bunch spring onions, finely chopped
  • 60g of butter
  • 100ml of milk
  • 1/2 bunch of flat-leaf parsley, small, chopped
  • Salt to taste
  • White pepper to taste

Prep and Cooking

  1. Preheat the oven to 180˚C/gas mark 4. Season the beef generously with salt and pepper.
  • 1000g of braising beef, diced
  • 1 pinch of salt
  • 1 pinch of black pepper
  1. Heat 2 tablespoons of olive oil in a large ovenproof pan (with a lid) over a medium-high heat.
  • 2 tbsp of olive oil
  1. Once the pan is hot, add enough beef to cover the base of the pan. Brown evenly on all sides, then remove from the pan and set aside in a large bowl. Repeat with the remaining beef.
  1. Add 100ml of roast beef stock to the pan. Use a wooden spoon to scrape up the caramelised pieces stuck to the pan. Allow to simmer gently for 2-3 minutes, then pour over the beef.
  • 100ml of roast beef stock
  1. Heat 2 tablespoons of oil in the same pan placed over a medium heat. Add the carrots, onion and garlic, fry until the onion softens slightly, approximately 3 minutes
  • 4 large carrots, peeled and diced.
  • 2 tbsp of olive oil
  • 1 large onion, large dice
  • 4 garlic cloves, large, smashed
  1. Add the beef and juices from the bowl back to the pan, along with the wine, stock, tomato paste and thyme. If the beef is not covered, add more stock or wine.
  • 750ml of red wine
  • 250ml of roast beef stock
  • 140g of tomato paste
  • 1 tsp Chopped Thyme
  1. Bring to the boil, then reduce to a low heat and cook for 2 minutes. Cover with a lid and place in the oven for 2 ½ – 3 hours, or until the meat is very tender.
  1. Meanwhile, place a frying pan over a medium heat and add a tablespoon of oil. Once hot, add the Shallots and mushrooms and fry until a light golden brown colour. Remove from the heat and set aside.
  • 1 tbsp of olive oil
  • 12 Shallots, peeled
  • 200g of button mushrooms, cut into quarters
  1. Remove the beef from the oven and add the onions and mushrooms. Place back on a low heat and simmer until the sauce thickens, approximately 20 minutes.
  1. Add a pinch of salt and pepper and continue to simmer.
  • 1 pinch of salt
  • 1 pinch of black pepper
  1. Meanwhile, add the potatoes to a pot of cold water and bring to the boil
  • 8 Maris Piper potatoes, peeled and cut into chunks.
  1. Once the potatoes are tender, strain off the water and return to the pan. Add the milk, butter, salt, pepper and chopped parsley & finely sliced Spring Onions to the pan and mash well.
  • 60g of butter
  • 100ml of milk
  • 1 pinch of salt
  • 1/2 bunch of flat-leaf parsley, small, chopped
  • 1 pinch of pepper
  1. To serve, spoon the mash onto the centre of each plate and press down gently to create a well in the middle. Ladle the hot beef stew into the well and serve immediately.

Love Food

Thanks for dropping by, happy cooking and enjoy your Beef Stew! You can keep an eye on your latest news for more tasty recipes and please contact us if you need any more information.

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