- 1 1/2 cups of flour
- 3 tsp of pepper
- 4 1/2 lbs of boneless beef blade roast cut in 1-inch (2.5 cm cubes)
- 4 garlic cloves
- 2 large carrots
- 2 tbsp. of butter
- 2 medium onions 1 sweet white and 1 red
- 1/2 cup of olive oil
- 1 cup of red wine
- 2 stalks of celery
- 2 tbsp. of Winchester sauce
- 4 cups of beef broth
- 2 bay leaves
- 2 tbsp. of Dijon mustard
- 2 tbsp. of thyme
- 1 tbsp. of rosemary
- 1 cup of fresh peas but can use frozen if you don’t have
- 1 lb of mini white and red potatoes scrubbed and quartered
- about 20 minutes before serving throw in some asparagus, cut up into chucks
- When ready to serve I cut up including stocks parsley about 1 cup or a large handful I add this to the mixture stir in and then serve.
- I serve in a large bowl with a dollop of sour cream or Greek yogurt on top. The Greek yogurt is nicer as it is richer.
- I serve with a nice dry red wine to accompany the stew
- I also serve with a salad and Yorkshire puddings
Get a large plastic zip lock bag, put 1/2 of cup of flour in bag and 1 tsp of pepper in bag. Then take some oil and put into large bowl, cut up 1/3 of the meat into bite size pieces, putting pieces into bowl and making sure it all gets coated with oil. Then transfer those pieces but hold back excess oil in bowl to the plastic zip bag and close bag and shake pieces around so they all get coated in flour mixture. Once this is done add another 1/2 cup of flour to bag and 1 tsp of pepper, cut up another 1/3 meat, coat in oil, place in bag and shake coating all pieces. Repeat again with the last 1/3 of meat. You will have used up all the flour now. Seal bag, try to get most of the air out so once bag is seal you can squeeze the meat around making sure every piece is coated in flour mixture. Leave in sealed bag. Dice onions up and put into large pot biggest you have with remaining oil including any that was left in bowl you were mixing the meat in. Add 2 tbsp. of butter to pot add onions to pot and cook on medium for about 5 minutes until cook, clear. Remove and put into bowl leaving oil and butter as much behind. Add diced garlic and cut up carrots, I do my carrots into large pieces. Cook them in pot for about 5 minutes watch to try and avoid burning. Remove and put into onion bowl leaving oil and butter as much behind. Then add the meat that is covered in flour to pot turn up heat and brown meat it takes about 15 minutes but add 1/4 of wine at intervals of 5 minutes to the meat mixture. By the time you are finished browning you should have added all the wine. Now add in the rest of the ingredients and mix well, let simmer for at least 4 hours, 6 to 8 is better. 20 minutes before serving cut up and throw in asparagus to the mixture. Just before serving cut up a handful of parsley including stocks and throw into mixture. When you serve your stew in a bowl add a dollop of sour cream or Greek yogurt to it. I serve this with a salad and Yorkshire puddings and a nice dry red wine.