Beef stew with mash and leeks
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Stews are convenient and a perennial family favourite in many households. Shaun Hill's beef stew recipe requires braising the meat for 2 to 3 hours before stewing with carrots and mushrooms in a rich red wine and tomato sauce. He serves the hot beef stew over a creamy mashed potato with leeks.
First published in 2015
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Ingredients
Metric
Imperial
Beef stew
- 1000g of braising beef, diced
- 350ml of 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 paste
- 2 tsp thyme, dried
- 12 baby onions, peeled
- 200g of button mushrooms, cut into quarters
- 1 tbsp of brown sugar
- 5 tbsp of olive oil
- 2 pinches of salt
- 2 pinches of black pepper
Mashed potato
- 8 King Edward potatoes, peeled and cut into chunks
- 2 leeks, washed and sliced
- 60g of butter
- 100ml of milk
- 1/2 bunch of flat-leaf parsley, small, chopped
- 1 pinch of salt
- 1 pinch of pepper
SAVE RECIPE
Method
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
2
Heat 2 tablespoons of olive oil in a large ovenproof pan (with a lid) over a medium-high heat
- 2 tbsp of olive oil
3
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
4
Add 100ml of 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 beef stock
5
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
6
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 beef stock
- 140g of tomato paste
- 2 tsp thyme, dried
7
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 1/2 - 3 hours, or until the meat is very tender
8
Meanwhile, place a frying pan over a medium heat and add a tablespoon of oil. Once hot, add the baby onions and mushrooms and fry until a light golden brown colour. Remove from the heat and set aside
- 1 tbsp of olive oil
- 12 baby onions, peeled
- 200g of button mushrooms, cut into quarters
9
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
10
Add the brown sugar and season with a pinch of salt and pepper and continue to simmer
- 1 tbsp of brown sugar
- 1 pinch of salt
- 1 pinch of black pepper
11
Meanwhile, add the potatoes to a pot of cold water and bring to the boil
- 8 King Edward potatoes, peeled and cut into chunks
12
After 5 minutes, add the leeks to the boiling potatoes
- 2 leeks, washed and sliced
13
Once the potatoes are tender, strain off the water and return to the pan. Add the milk, butter, salt, pepper and chopped parsley 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
14
To serve, spoon some of the leeks and 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
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