While the country is shivering on what is the meteorological first day of spring, here at the Stone Grill we are hard at work experimenting with new dishes. This steak stew is perfect for cold days and while we won’t be adding it to the new menu, I think it delicious enough to want to share with you today.
So turn up your heating, fire up your stove and prepare this lovely, warming stew full of steak, fresh vegetables and flavour. There is nothing better on a day like this!
- 800g stewing steak cut into small chunks
- 500g small potatoes
- 1 onion
- 4 carrots
- 2 parsnips
- ½ a butternut squash
- a few sprigs of fresh sage
- a few sprigs of fresh rosemary
- olive oil
- 1 knob of unsalted butter
- plain flour
- 2 tablespoons tomato purée
- ½ a bottle of red wine
- 285ml beef or vegetable stock
- 1 lemon
- 1 clove of garlic
- Preheat your oven to 160C or gas mark 2.
- Prepare all the vegetables by peeling and roughly chopping.
- Heat some olive oil and butter in a casserole dish on a hob over a medium heat. Add the sage and the onion and fry for 3 minutes.
- Toss the steak chunks in the flour and remove the excess. Add to the pan with the onions and sage.
- Add the rest of the vegetables, the tomato puree, the wine and stock and stir together. Season to taste.
- Bring the stew to the boil, place the lid on the casserole dish and place in the oven.
- Cook for 3 or 4 hours. Check after 3 hours. If the steak is tender, the stew is cooked. Otherwise cook a little more until the meat falls apart.
- Serve and dress with finely chopped rosemary and garlic.
Saving the rosemary and garlic until last may seem odd but when they hit the stew and heat up, they release their oils. The smell and resulting taste will tell you immediately why we leave them until last!
Using stewing steak is ideal for this recipe but you could use any beef cut suitable for casseroles or slow cooking. Just cook it long enough to be lovely and tender.
If you don’t feel like cooking for yourself in the cold, The Stone Grill should be open as usual over the weekend. Book your table today!