Slow Beef Stew
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  • 1.6 - 1.8 kg beef blade slices, bone in olive oil 2 onions, coarsely chopped150 g streaky bacon, coarsely sliced2 large carrots, thinly sliced 4 large celery sticks, thinly sliced250 g large brown mushrooms, coarsely chopped1 x 35 g sachet of concentrated wet beef stock 30 - 50 g tomato paste250 ml good dry red wine2 - 3 bay leaves (or to taste)4 - 6 large cloves of garlic, chopped coarsely (or to taste)2 beef stock cubes, crumbled4 - 6 large thyme stalks250 g baby onions, kept whole 250 g white button mushrooms, kept whole45 - 65 ml melted butter45 - 65 ml Sasko Cake Floursalt and freshly-milled black pepper, to tastechopped thyme (optional)90 ml Italian parsley or basil, finely chopped Italian parsley or whole basil Chef's hint: You can use beef shin meat as a superb alternative. It has loads of connective tissue and just enough marbled fat to ensure moisture, flavour and taste. Since this recipe is somewhat of a ritual, make double the quantities. It will not be wasted over those long, cold, winter weekend days - promise! For a change, crown the stew with delicious dumplings towards the end of the cooking time.



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