A classic country beef stew with thick, rich gravy and hearty, filling vegetables. This is an ideal recipe for cheap cuts because slow-cooking guarantees a tender dish. Serve with a glass of full-bodied red wine.
- 1 tablespoon olive oil
- 300g gravy beef, cut into large cubes
- 1/2 tablespoon plain flour
- 4 shallots, peeled
- 1 garlic clove, crushed
- 1 carrot, cut into 1cm dice
- 2 tablespoons salt-reduced tomato paste
- 1/4 cup red wine
- 1 sprig thyme
- 1/2 cup beef stock
- 100g baby mushrooms, cleaned but not peeled, cut into quarters
- 1 tablespoon parsley, chopped
Heat the oil over a medium–high heat in a large, heavy-based pan with a lid. Lightly dust the meat with the flour and brown well. You may need to do this in batches. Add the shallots and garlic and stir until golden brown, about two minutes. Remove the vegetables and beef to a plate.
Pour out any excess oil from the pan, but don’t wash it because you want to keep all the flavour. Return the beef and shallots to the pan along with the carrots and tomato paste, and cook, stirring, for two minutes. Add the wine, thyme, and stock, and bring to the boil. Reduce the heat and simmer, covered, for one hour.
Add the mushrooms. Increase the heat to medium and cook, uncovered, for a further 30 minutes or until the meat is tender. Stir through the parsley, and check the seasoning.
Serve with sweet potato mash or green, steamed vegetables.
Recipe taken from Tiffiny’s Lighten Up Cookbook by Tiffiny Hall
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Published by Hardie Grant Books.