Description
This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold i love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I served mine with broccoli florets as we are trying to eat lower carb in the evening.
Ingredients
- Bacon
- Olive Oil
- Beef Gravy
- Red Wine
- Tomato Paste
- Water
- Beef Stock Granules
- Garlic Cloves
- Fresh Thyme
- Butter
- Shallots
- Mushrooms
- Bisto
- Parsley
- Broccoli
Instructions
- Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper
- Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use
- Return bacon to saucepan along with wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21 / 2-3 hours or until beef is tender
- Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat
- Add gravy granules to beef mixture stir until sauce thickens slightly
- Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat
- Meanwhile boil, steam or microwave broccoli until just tender
- Serve stew accompanied with broccoli
- Carb