Wed, 1 February 2023
Many people use stewing beef for making a stew and many use mince. In this recipe, I am using mince and some lovely vegetables to make a delicious winter warmer. It’s a favourite of Alan’s so hopefully this recipe lives up to his tastes!
A little oil for cooking
1 medium onion, finely chopped
1 carrot-diced
2 sticks celery-diced very finely
1 small leek-sliced and diced finely 2lb/900g beef mince
1 tablespoon plain flour
1 glass red wine (optional)
1pint/600ml beef stock
½ teaspoon dried mixed herbs salt and freshly ground black pepper
Gravy browning (optional)
To Serve:
Crunchy baked mashed potatoes
Heat the oil in a large wide based frying pan and sauté the onion , celery, and leek with the carrots for 3-4 minutes until they are beginning to soften.
Add the beef mince and mix thoroughly, allowing the beef to seal off. Continue cooking this mixture until all of the beef has browned.
Sprinkle the beef mixture with the flour at this stage. Add in the glass of red wine and allow the mixture to cook gently for a moment or two.
The next ingredients to be added are the beef stock, mixed herbs, and allow the mixture to come to the boil. Reduce the heat at this stage and continue cooking on a low heat, stirring occasionally for approximately 30 minutes until the mixture is fully cooked and part of the liquid has reduced. Season with salt and freshly ground black pepper to taste
If you would like the stew a darker colour you can add ¼ teaspoon gravy browning to alter the colour
In addition, depending on what consistency you like your stew feel free to add more or less of the beef stock for a wetter or drier end product.
Crunchy baked mashed potatoes
Boil 6 or 8 potatoes, simmer them and then when tender strain off the water.
Mash the potatoes to ensure they are lump free
Add in one egg and mix thoroughly
Season with salt and pepper and then transfer to an oven proof dish
Bake at 180C/350F/Gas Mark 4 for 15-20 minutes until piping hot and a crispy crust has been achieved.
