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Recipe: Hearty Beef Stew
Something heart warming for your Bonfire Night celebrations. Serves 4. From America’s Family Recipes (for the iPad.)
1.3kg/3lb boneless braising steak, cut into 5-cm/2in pieces
2 tbsp vegetable oil
2 onions, cut into 2.5cm/1in pieces
3 tbsp plain flour
3 garlic cloves, finely chopped
1 litre/1 3/4 pints beef stock
3 carrots, cut into 2.5cm/1in lengths
2 celery sticks, cut into 2.5cm/1in lengths
1 tbsp tomato ketchup
1 bay leaf
1/4 tsp dried thyme and 1/4 tsp dried rosemary
900g/ 2lb Maris Piper potatoes, cut into large chunks
salt and pepper
1. Season the steak very generously with salt and pepper. Heat the oil in a large flameproof casserole over a high heat. When the oil begins to smoke slightly, add the steak, in batches, if necessary, and cook, stirring frequently, for 5-8 minutes, until well browned. Using a slotted spoon, transfer to a bowl.
2. Reduce the heat to medium, add the onions to the casserole and cook, stirring occasionally, for 5 minutes, until translucent. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the garlic and cook for 1 minute. Whisk in 225ml/8fl oz of the stock and cook, scraping up all the sediment from the base of the casserole, then stir in the remaining stock and add the carrots, celery, tomato ketchup, bay leaf, thyme, rosemary and 1 teaspoon of salt. Return the steak to the casserole.
3. Bring back to a gently simmer, cover and cook over a low heat for 1 hour. Add the potatoes, re-cover the casserole and simmer for a further 30 minutes. Remove the lid, increase the heat to medium and cook, stirring occasionally, for a further 30 minutes, or until the meat and vegetables are tender.
4. If the stew becomes too thick, add a little more stock or water and adjust the seasoning, if necessary. Leave to stand for 15 minutes before serving.