Old Fashioned Beef Stew

This Old Fashioned Beef Stew is the ultimate autumn comfort food. Serve it to the family as part of your budget meal planning or to guests as one of those smart make ahead meals.

You can make this Old Fashioned Beef Stew in the crockpot. Follow the instructions up to end of No 5. Then transfer the stew to the crockpot.

This stew freezes well. If you are wanting to make the Meat Pie, then double these quantities. You may omit the bacon if you don't eat pork products.

I often use topside for this Old Fashioned Beef Stew recipe. It is a little more expensive, but it is completely lean. Of course, you can use brisket or chuck or any other stewing cut. If there is fat on your meat, cut it off. Then, I would suggest making this dish the day before, or in the morning, so that you have time to skim any remaining fat off the top of the cooked stew.

Ingredients:

You will need a casserole dish with a lid. It is worth using one that can be used on the hob as well to save on washing-up.

Method:

1. Preheat the oven to 350° F / 180° C.
2. Fry the bacon until it is just crispy. Remove any remaining fat and chop the bacon. Keep on one side.
3. In the remaining bacon fat, brown the beef in 4 - 5 batches. If you attempt to brown it all at once, you will land up with a gray, watery mass. You may have to add some extra oil.
4. Brown the onions until they are soft and a deep caramel color. This helps to give the dish flavor.
5. Combine the meat, bacon and onions in the casserole dish. Add the flour and stir until it is well mixed in. Slowly add the stock, stirring to ensure that there are no lumps.
6. Put the lid on the casserole pan and bake for about 1 hour. If you are using chuck or brisket, you will need to cook the stew for 1½ - 2 hours at this stage. If you are using a crockpot, transfer at this point. Cook for about 3 - 4 hours, or until the meat is almost tender.
7. Add the potatoes and carrots to the stew. Add the parsley and rosemary. Check that there is enough liquid and add more if necessary. Cook for another ½ hour or until the potatoes and carrots are just cooked through. You want the meat to be meltingly tender and the vegetables to hold their shape. (For the crockpot, cook for about an extra hour.)
8. Serve with rice and beans, broccoli or roasted vegetables, such as butternut squash and beetroot.

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