Grass Fed Beef Stew

Grass Fed Beef Stew

A firm family favourite, hand diced beef stewing steak. A versatile cut that can be used in stews, casseroles or steak pies. Cook slowly to release the juices and flavours simply melts in the mouth. Great value for the whole family to enjoy.

500g

£6.25

I buy this almost every order as it is so good.

by Claire Taylor [view]

Nutritional Information

Hungarian Goulash

This is comfort food at its absolute best.  It's like a warm hug from a cashmere sweater on a crisp autumn day.  It is endlessly tasty, super easy to make and here it is just for you.  

Ingredients

2 tbsp olive oil

50g butter

500g stewing steak ( Buffalo or beef would work)

30g plain flour

1 large onion, thinly sliced

4 garlic cloves, finely chopped

1 green pepper, deseeded and thinly sliced

1 red pepper, deseeded and thinly sliced

2 tbsp tomato puree

2 tbsp smoked paprika

400g passata (sieved tomatoes)

75ml dry white wine

200ml good beef stock

 

Method

Heat the oven to 140c fan.

Heat 1 tbsp of olive oil in a flameproof casserole or large, heavy based saucepan.

Put 500g stewing steak chunks into a freezer bag with 30g plain flour and shake well to coat.

Add the coated beef to the casserole in small batches and brown all over then set aside.

Add the one remaining tbsp oil and the butter to the casserole dish followed by the onion and the red and green peppers.  Fry until softened (around 5-10 minutes but don't let them go over).

Return the beef to the pan along with two tablespoons of tomato puree and 2 tbsp smoked paprika.  

Stir for two minutes.  

Add the passata, dry white wine and beef stock, give it a final stir then place the lid on tightly and bang it in the oven for 3 hours. 

Alternatively, cover it and cook it on the hob on a gentle heat for around 90 minutes, removing the lid after 75 minutes.  

Season well to taste.

Stir in 150ml soured cream to serve if desired.  

 

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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