Celebration Winter Stew

This a flavourful and nourishing recipe which is a great one pot dish if you have a crowd to feed. If smaller quantities are required the recipe can easily be halved or made 'as is' with plenty left over for later. It's the kind of dish that's even better after it's had a chance to mellow and freezes well. We've used casserole beef to take advantage of a special promotion but you can use any type of stewing cut and get a similar result due to the slow cooking. 

This a nourishing recipe which is great if you have a crowd to feed. If not, make it anyway and you'll have plenty left over for later - it's the kind of dish that's even better after it's had a chance to mellow.

Serves 8-10

Ingredients

• 1 kg organic casserole beef (or other stewing meat), cut into 4cm chunks and seasoned with salt and pepper
• A good glug of olive oil
• 2 onions, diced
• 4 cloves of garlic, minced
• 220g bacon, diced (or substitute with 1 tsp smoked paprika)
• 2-3 mushrooms, diced
• 2 cups winter vegetables (e.g. celery, carrots, leeks, daikon)
• 2 T tomato paste
• 1 can whole tomatoes, crushed
• 500ml vegetable stock (or beef)
• 2 bay leaves
• 3 sprigs of thyme (or 1 tsp dried thyme)

Method

Preheat oven to 160⁰C.

Heat oil in a heavy based pot over med-high heat. Add seasoned beef in batches and brown well all over. Remove from pan and repeat with remaining beef.

Lower heat to medium and add a bit more oil. Cook garlic and onion for 3 minutes until soft, then add bacon (if using) or smoked paprika and stir. Cook until bacon is browned, then add mushrooms and cook for 2-3 minutes.

Mix through winter vegetables and cook for another 3-4 minutes. 

Add tomatoes, stock, tomato paste, bay leaves and thyme.

Return beef to the pot ensuring that the liquid just covers the meat. Cover and place in the oven and cook for 3 hours or until the sauce has thickened to a hearty glaze and the meat is tender.

Season to taste.