Beef stew recipe
A wholesome and warming beef stew from Tom Aikens, using one of his favourite ingredients. British-grown banana shallots are truly magnificient in a warming stew.
Ingredients
- 1 tbsp olive oil
- 400 g chuck steak, diced
- 20 g plain flour
- 25 g butter
- 300 g banana shallots, halved
- 50 g smoked bacon lardons
- 1 tbsp fresh thyme, chopped
- 250 ml red wine
- 350 ml chicken stock
- 30 g Puy lentils
- 1 pinch of salt and freshly ground black peper
- 1 tbsp olive oil
- 14.1 oz chuck steak, diced
- 0.7 oz plain flour
- 0.9 oz butter
- 10.6 oz banana shallots, halved
- 1.8 oz smoked bacon lardons
- 1 tbsp fresh thyme, chopped
- 8.8 fl oz red wine
- 12.3 fl oz chicken stock
- 1.1 oz Puy lentils
- 1 pinch of salt and freshly ground black peper
- 1 tbsp olive oil
- 14.1 oz chuck steak, diced
- 0.7 oz plain flour
- 0.9 oz butter
- 10.6 oz banana shallots, halved
- 1.8 oz smoked bacon lardons
- 1 tbsp fresh thyme, chopped
- 1.1 cups red wine
- 1.5 cups chicken stock
- 1.1 oz Puy lentils
- 1 pinch of salt and freshly ground black peper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Preheat the oven to 170°C / 340°F / Gas 3.
- Heat the oil in a large casserole over a medium heat. Put the beef in a bowl, season with salt and pepper and rub in the flour. Add the beef to the casserole and fry for 5 minutes until golden brown. You will need to do this in batches.
- Remove the meat from the pan with a slotted spoon and transfer to a plate. Reduce the heat to medium and add the butter. When melted, add the shallots and cook for 2-3 minutes until golden. Remove with a slotted spoon and place on a plate.
- Add the bacon and thyme to the pan and cook for 2-3 minutes, until browned. Return the beef to the pan along with any remaining flour and cook for 1 minute.
- Stir in the wine, then simmer until reduced by half. Pour in the stock and increase the heat to high. Simmer for 3 minutes, skimming off any scum. Cover with a lid and transfer to the oven. Cook for 1 hour.
- Add the shallots to the casserole and cook for a further 15 minutes. Stir in the lentils and cook for a further 45 minutes. Serve with some roast vegetables or fresh pasta vermicelli.
Read Tom Aikens' story about My secret ingredient
Try Tom Aikens' Pan fried sea bass with a herby butter sauce
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