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One Pot Beef Stew: A Hearty British Classic

There’s nothing quite like a comforting bowl of beef stew to warm up your chilly evenings. This delightful dish, with its rich flavours and tender chunks of meat, is a staple in British cuisine, perfect for sharing with family or hosting friends. The beauty of this one pot wonder lies not only in its robust taste but also in its simplicity. With minimal fuss and easy clean-up, you can enjoy this lip-smacking stew without spending entire hours in the kitchen.

Ingredients

To create a classic one pot beef stew, you’ll need the following ingredients:

• 1 kg of beef chuck or stewing steak, cut into 2.5 cm chunks
• 2 tablespoons of vegetable oil
• 2 onions, finely chopped
• 2 carrots, diced
• 2 cloves of garlic, minced
• 3 tablespoons of plain flour
• 500 ml of beef stock
• 250 ml of red wine (optional, but adds depth)
• 2 tablespoons of tomato purée
• 2 teaspoons of dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• 300 g of potatoes, diced
• 150 g of mushrooms, sliced (optional)
• Fresh parsley, chopped, for garnish

Method

1. Brown the Beef: Begin by heating the vegetable oil in a large heavy-based pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Working in batches, add the beef to the pot and sear until browned on all sides. This step is crucial as it adds a rich depth to the stew. Once browned, remove the meat and set it aside.

2. Sauté the Vegetables: In the same pot, add the chopped onions, carrots, and garlic. Sauté for about 5 minutes, or until the vegetables are softened and the onions become translucent. Stir occasionally to prevent sticking.

3. Make the Stew Base: Sprinkle the flour over the vegetables and stir well to coat them, cooking for an additional minute. This will help thicken your stew.

4. Add Liquids: Gradually pour in the red wine (if using), scraping the bottom of the pot to deglaze and lift any browned bits that cling to the pot, full of flavour. Then, add the beef stock, tomato purée, thyme, bay leaves, and the seared beef back to the pot. Bring to a gentle boil.

5. Simmer: Once it reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours. This slow cooking process transforms tough chunks of beef into tender pieces while allowing the flavours to meld beautifully.

6. Add Potatoes and Mushrooms: After the initial simmer, add the diced potatoes and mushrooms, if using. Continue to simmer for an additional 30 minutes, or until the potatoes are tender. Adjust the seasoning with more salt and pepper to taste.

7. Serve: Remove the bay leaves before serving. Ladle the hearty beef stew into bowls and garnish with freshly chopped parsley for a burst of colour and freshness. This dish pairs wonderfully with crusty bread or dumplings, perfect for soaking up the delicious gravy.

The Joy of One Pot Cooking

One pot beef stew not only makes meal preparation a breeze but also allows for creativity. Feel free to add your favourite vegetables like peas, parsnips, or even turnips, depending on what you have on hand. The stew also freezes beautifully, making it an ideal make-ahead meal for busy weeknights.

As the weather turns cooler, there’s no better comfort food than a bowl of steaming beef stew. This classic dish, rich in flavour and history, reflects the heart of British cooking – hearty, wholesome, and wonderfully satisfying. So gather your loved ones, pour a glass of robust red wine, and enjoy a slice of culinary tradition with your very own one pot beef stew.

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