Sat, 13 January 2018
(Serves 4)
Ingredients:
1 tbsp. of sunflower oil
800g of trimmed and diced beef shin
1 large onion finely diced
2 sticks of celery roughly chopped
1 clove garlic finely chopped
1-inch piece of fresh ginger finely chopped
500ml of chicken stock/beef stock
2 sprigs of Rosemary
2 bay leaves
150g rainbow carrots (regular carrots are fine also)
150g baby swedes, washed and quartered
150g Jerusalem artichokes, washed and quartered
100g of mushrooms
2 tsp Dijon mustard
Sea salt and black pepper
Handful of chopped parsley
Method:
1. Preheat the oven to 160C
2. Place onto a high heat a heavy based frying pan and add half the oil. When the pan is very hot, add half of the beef along with some salt and pepper and brown well on all sides.
3. Transfer the beef to an over proof casserole dish. Repeat with the remaining beef.
4. Once all the beef has been browned and placed into the casserole dish, lower the heat on the frying pan and cook the diced onion for approximately 5 minutes until softened. If the pan starts to stick add a dash of stock and continue cooking.
5. To the softened onion add the celery, ginger and garlic and cook for a further 2 minutes.
6. Add the cooked onion and celery to the beef along with the rosemary, bay leaves and some salt and pepper.
7. Deglaze the frying pan with the chicken stock, bring to a gentle simmer before adding to the beef.
8. Place the lid on the casserole dish and place into the preheated oven for 1 and half hours to cook.
9. Take the casserole dish from the oven and add the carrots, artichokes, swedes and mushrooms. Mix everything together and return to the oven, lid on and cook for a further hour.
10. Take the casserole dish from the oven, remove the lid and finish the stew with Dijon mustard and chopped parsley, Check for seasoning.
11. Serve in bowls with a generous chunk of the freshly baked wholemeal spelt and treacle bread.
Enjoy!
