Delight in the comforting embrace of this Rosemary and Garlic Beef Stew, a hearty dish that blends tender casserole beef with aromatic rosemary and pungent garlic. This stew is enhanced with a medley of finely chopped vegetables and a rich, flavorful sauce that’s both satisfying and sure to please. Whether served over fluffy mashed potatoes or with a slice of crusty bread, this stew is a symphony of warmth and taste that will make any mealtime special.

2 syn per portion

Ingredients:

800 g lean stewing/casserole beef

2 medium onions

3 celery stalks

2 parsnips

2 carrots

4 garlic cloves

2 tbsp all-purpose flour

1 tbsp rapeseed oil

2 tbsp Dijon mustard

500 ml beef stock

1 tbsp Worcestershire sauce

1 tbsp dark soy sauce

1 tbsp dried rosemary

1 tsp dried thyme

2 tbsp tomato puree

Salt and pepper, to taste

Instructions:

Begin by preparing the vegetables. Peel the carrots, parsnips, and onions, and remove the celery leaves. For a smoother consistency, place the onions, celery, carrot, and parsnips into a food processor and finely chop. If you prefer a chunkier texture, you can hand-chop the vegetables. The smaller size of the vegetables will help thicken the sauce and enhance the dish’s appeal, especially to children.

Coat the casserole beef with the all-purpose flour, ensuring an even coating. Season the beef with a pinch of salt and pepper. Crush the garlic cloves, releasing their fragrant essence.

Heat the rapeseed oil in a large non-stick pan over medium heat. Add the crushed garlic and sauté for about 20 seconds until aromatic. Then, introduce the coated beef into the pan. Stir and cook for approximately 3 minutes, allowing the beef to brown slightly.

Give the beef another stir and continue to cook on high heat for an additional 3 minutes. This high-heat searing step will help lock in the meat’s flavours and juices.

Transfer the finely chopped vegetables to the bowl of a slow cooker. Add the cooked beef to the slow cooker as well.

In a separate bowl, combine the Dijon mustard, Worcestershire sauce, dark soy sauce, dried rosemary, dried thyme, and a few tablespoons of the beef stock. Mix well to create a flavorful sauce.

Return the same pan used to cook the beef to the heat. Pour in the beef stock and sauce mixture, stirring well to scrape and incorporate any residue left at the bottom of the pan.

Pour the prepared sauce over the ingredients in the slow cooker. Stir to ensure all components are well combined.

Set the slow cooker to high and let the stew cook for 4-6 hours, or opt for the low setting for a longer cooking time of 8-12 hours. The result will be a tender and succulent beef stew, brimming with the harmonious flavours of rosemary, garlic, and a medley of vegetables.

Once fully cooked, serve the Rosemary and Garlic Beef Stew hot, adjusting the seasoning with additional salt and pepper if desired. Pair it with your preferred accompaniments, such as mashed potatoes or crusty bread, and savour the heartwarming goodness of this flavoursome dish.