Scrummy beef and carrot stew

publication date: Oct 12, 2008

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author/source: Fiona Beckett

Sunday, as James pointed out in his recent video, is a great time to pick up meat that’s been reduced in price. Here’s how to turn it into a tasty stew.

The key thing to remember is to cook it long and slowly. Stews - or beef stews at any rate - can’t be rushed. Aim for a cooking temperature that brings the occasional bubble popping to the surface rather than raging at a galloping boil (which will make the stew tough). Don’t baulk at the Marmite (or Bovril) - they make a perfectly acceptable alternative to a stock cube!

Serves 4-6
Preparation and cooking time: about 2 3/4 - 3 hours (but you don't have to watch it all the time)
Cost: anything between 75p and £1.50 a head, depending what kind of deal you get on the meat

800-900g stewing beef e.g braising steak, stewing beef or leg of beef
2 tbsp plain flour
4-5 tbsp sunflower or olive oil
3-4 medium onions (about 400-450g)
4 medium to large carrots (400-450g)
A couple of sprigs of fresh thyme or 1/2 tsp dried thyme or Herbes de Provence (optional)
250ml stock made with half an organic beef stock cube or 1 tsp Marmite or Bovril dissolved in 250ml boiling water
200ml beer or dry cider
Salt and pepper and maybe a little extra Marmite, wine vinegar and/or a few drops of Worcestershire sauce

* Pat the meat dry with kitchen towel and cut into large chunks (if not already cubed) removing the more obvious bits of fat. (If you only have a blunt knife this may be easier with kitchen scissors)
* Put the flour in a shallow dish and season with salt and pepper. Toss half the meat in the flour until it is thoroughly coated.
* Heat a large frying pan on the hob, add 2 tbsp of oil and fry the floured meat on all sides until browned (about 5 minutes). Spoon the meat into a large saucepan or casserole dish. Toss the remaining meat in flour, add another spoonful of oil to the frying pan, fry the rest of the meat and transfer to the casserole or pan.
* Meanwhile peel the onions and slice them thickly. Add 2 more tbsp oil to the frying pan and fry the onions gently for about 10 minutes until soft.
* Peel and slice the carrots and add them to the pan for the last 5 minutes along with the thyme and any flour left over from coating the meat.
* Pour in the hot stock and beer or cider and bring to the boil then pour over the meat. Bring the stew back to the boil then turn the heat right down so that it bubbles very, very gently.
* Cover the pan and leave it to cook, stirring occasionally for about 2 1/4 to 2 1/2 hours. If the sauce seems too thin take off the cover about 1 hour before the end of cooking time.
* Check the meat is cooked (it should be tender enough to cut with a fork) and adjust the seasoning, adding a teaspoon more Marmite dissolved in a tablespoon of hot water if you think it needs beefing up and/or 1/2 a teaspoon or so of Worcestershire sauce or vinegar to give it a bit of a kick.
* Serve with baked, boiled or mashed potatoes.