Old fashioned beef stew

The old cookery book from the 1960’s that was bought for me whilst Bob was working away. It proved to be more than just an old cook book with a smell of pre-loved well aged paper, but rather an act of kindness…his ‘Love language’ to me. It brought a real sense of nostalgia to my kitchen and it now holds pride of place where I can delve back in time whenever I’m looking for a real warming, comforting recipe idea to cook for the family. I will of course continue to share my ideas with you to enjoy! After all, one kind act leads to another. 

This rich beef stew is inspired by a recipe I found whilst flicking through an old cookery book. The methods and ingredients that I use are very similar to the old recipe which gives it that hearty homecooked richness. I served our meal with homemade Yorkshire puddings and herby roasted potatoes.

Ingredients:

1kg lean stewing steak diced
1 large onion diced
2 carrots thickly sliced
2 sticks celery finely chopped
1 clove garlic
1 tablespoon plain flour
olive oil
50g butter/margarine
4 flat mushrooms (optional)
2 rich beef stock pots
2 teaspoons dried rosemary
1 courgette thickly sliced
1 teaspoon allspice
salt and pepper
balsamic vinegar or Worcestershire Sauce
1 teaspoon smoked paprika

Method:

Heat oil over a medium-high heat in a large pan or transferable casserole dish. Add chopped onions and celery and pinch of salt, fry until lightly browned.
Remove onions and celery from pan and set to one side.
Melt the butter in the heated pan and add the diced beef. Stir until beginning to brown. Now add the flour and coat the meat. Add pinch of salt and pepper.
Add onions and celery back to the pan and stir. Add carrots and crushed garlic
Add smoked paprika, rosemary and allspice and mix well.
Add the beef stock pots and 3 cups of water to the pan and mix together.
Add a glug of balsamic vinegar/Worcestershire Sauce
Add the chopped courgettes.
Turn down the heat to low and place the lid on the pan.
Preheat oven to 180 degrees/375 F/ gas mark 5
Allow to simmer gently on the hob for half and hour stirring occasionally.
Transfer to an oven proof dish with a lid and cook for 1 and 1/2- 2 hours or until meat is tender. If adding mushrooms, place on top of the stew 1/2 hour before end of cooking.
You can thicken the stew with beef gravy granules if needed before serving.

Serve with your favourite veg, potatoes and Yorkshire puddings. Or add dumplings towards the end of cooking, or even serve with crusty bread!

Comfort food made the old fashioned way!