Beef stew
Beef stew with seasonal ingredients
British Main Course. Published by Jon Scaife.
LOW
Energy Density
0.7kcal/g
0.7kcal/g
LOW
FAT
10g per serve
10g per serve
LOW
SATURATES
1g per serve
1g per serve
LOW
SUGARS
11g per serve
11g per serve
MED
SALT
1.7g per serve
1.7g per serve
Suitable for:HalalKosherPregnant Women
I was inspired to make this by a recipe that came up on the Mozilla new tab feature called "pocket". It was described as "the Absolute Best Instant Pot Beef Stew". Whilst I wouldn't call it instant, with a few tweaks it certainly is very tasty.
Preparation
- Peel and
chop the potatoes into 3cm cubes - Top and tail the carrots and then cut in half
dice the onion (around 1cm squares) andcrush or finelydice the garlic- With each carrot half, cut 3 times, once in each dimension, to create some carrot "sticks" around 1cm x 1cm x 4-5cm
- Cut the beef into 2-3cm cubes and trim any fat
- Season the beef with salt and pepper
- Heat 1tbsp oil in a large pan and when shimmering, add in half the beef and stir briefly
- Leave the beef 3-4 mins to brown and sear, then give a brief stir and cook for another 2-3 mins
- Remove the beef to a plate, and heat another 1tbsp of oil
- Sear the second half of the beef the same as the first, and then remove to a pan
- Heat a third tbsp of oil
- Fry the onion on a medium heat and then add the garlic. The aim is to soften them which will take around 4-5 mins
- Stir in ½tsp salt, and the
tomato purée and stir well - Add the
hendersons relish and thyme - Add in the potato and carrot and stir well again
- Add the beef and the stock and carefully stir in as the pan will be quite full now
- If necessary add 100-200ml water - the contents of the pan don't need to be submerged but you should be able to see the liquid
- Put on a lid and once steam is venting, turn down to a low heat and cook for 40 mins
- Remove the lid, add the frozen peas, replace the lid, and cook for a further 20 mins
- Serve in a bowl with crusty bread
Ingredients
- 1.5kg beef joint
- 1 large onion
- 3 cloves garlic
- 1tsp salt
- 1tsp ground black pepper
- 3tbsp olive oil
- 4 large carrots
- 3 large potatoes
- 1tbsp
tomato purée - 2tsp dried thyme
- 300ml beef stock
- 3tbsp
hendersons relish - 200g frozen peas
Equipment
- Pressure cooker or pan with lid
- Chopping board
- Knife
- Peeler
Notes
If you prefer a thicker sauce you can mix a little cornflour with cold water and then stir this into the pan shortly before serving
Nutritional Facts
- Serving size: 378g
- (11% / 14%) Calories: 277kcal
- (18%)Total fat: 10g
- (5%) Saturated fat: 1g
- (20%) Unsaturated fat: 7g
- (0%) Cholesterol: 0.0mg
- Trans Fat: 0.0g
- (14%)Total carbohydrates: 43g
- (37%) Sugars: 11g
- (36%) Fibre: 9g
- (14%)Protein: 7g
- Salts
- (35%) Sodium: 693mg
- (32%) Potassium: 1.1g
- Minerals
- Calcium: 12%
- Iron: 50%
- Zinc: 10%
- Magnesium: 18%
- Phosphorus: 26%
- Copper: 0%
- Manganese: 9%
- Selenium: 20%
- Fluoride: 3%
- Cryptoxanthin: 1mg
- Lycopene: 9%
- Lutein: 1.1g
- Vitamins
- Vitamin A: 799µg
- Thiamin (B1): 0%
- Riboflavin (B2): 0%
- Niacin (B3): 20%
- Vitamin B5: 20%
- Vitamin B6: 77%
- Folate (B9): 20%
- Vitamin B12: 0%
- Choline: 7%
- Vitamin C: 63%
- Vitamin E: 13%
- Vitamin K: 61%
- Arginine: 0mg
- Aspartic Acid: 1g
- Glutamate: 0mg
- Glycine: 0mg
- Proline: 0mg
- Serine: 0mg
- Tyrosine: 0mg
- Alanine: 0mg
- Cystine: 0mg
- Amino Acids
- Histidine: 0mg
- Isoleucine: 0mg
- Leucine: 0mg
- Methionine: 0mg
- Phenylalanine: 0mg
- Threonine: 0mg
- Tryptophan: 0mg
- Valine: 0mg
- Lysine: 0mg
- Betaine: 1mg
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