Beef And Wild Garlic Stew
Ingredients
- 1 tbsp. oil
- 400 g stewing beef chopped into pieces
- 2 onions chopped
- 2 carrots chopped
- 1 tbsp plain flour
- 1 tbsp. red pesto optional
- 1 tbsp. tomato puree
- 100 ml red wine
- 800 ml beef / veg stock
- 1 tbsp wild garlic pesto optional
- 6 potatoes boiled to serve
- 2 tbsp butter to serve
- Salt and pepper
Method
- Preheat the oven to 160ËšC.
- Heat a large ovenproof pan, over high heat with a little oil and add in the meat.
- Sear the meat for 2-3 minutes. Add the vegetables and continue to sauté on a low heat for 4-5 minutes until they are beginning to soften.
- Next, add in the plain flour, tomato purée, and use this to dry up any juices that are on the pan.
- Stir the red pesto, red wine and stock. Season well.
- Bring to the boil and add the lid to simmer. Reduce the heat to low and simmer for 90-120 minutes or Transfer in the oven and braise until the beef is cooked through and tender.
- In the meantime, place the potatoes in a saucepan of salted water. Place over medium heat and simmer for 25-30 minutes until softened when pierced. Drain the water and keep warm until needed.
- Remove from the heat and layer the crushed boiled potatoes over the stew. Add some butter and season with salt and pepper.
- Serve immediately.
