Oven Cooked Beef Stew

    2 hours 15 minutes

    You know that autumn/winter is upon us in our house, because the smell of a great beef stew wafts through the house, and you know that you are in for a great warming treat.


    3 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon oil
    • 500g lean braising or stewing beef cubes
    • 1 stick celery, cut into chunks
    • 2 carrots, peeled and cut into large chunks
    • 1 garlic clove, finely sliced
    • ½ small swede, peeled and cut into chunks
    • 2 parsnips, peeled and cut into large chunks
    • 1 (400g) can chopped tomatoes
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried oregano
    • 3 beef stock cubes, dissolved in 600ml water
    • 1 large glass red wine
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon creamed horseradish (optional)
    • cornflour (optional)

    Directions
    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Preheat the oven to 170 degrees C.
    2. Heat the oil in a pan and cook the beef until browned, 4 to 5 minutes. Place the meat into to a large ovenproof casserole dish and add the celery, carrots, garlic, swede and parsnips. Add the tomatoes, herbs, stock, wine, and the Worcestershire sauce. Cover and cook in the oven until tender, about 2 hours. If desired add creamed horseradish to the stew while cooking, to add a really good kick.
    3. I prefer a thin watery stew, but if you prefer a thicker stew you could add some cornflour after cooking to thicken the sauce.

    Tip

    You could use lamb, pork or venison instead of beef, or add pearl barley. Don't be afraid to play around and add other ingredients.

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