Beef Stew with Carrots

Name: Beef Stew with Carrots
Yield: Serves 4
Ingredients: 1 red onion, finely chopped; 3 tablespoons olive oil; 4 thyme sprigs; 125 ml(4 fl oz/½ cup) light red wine; 700 g(1 lb9 oz) topside beef, cut into 3 cm(1½ inch) cubes; 30 g(1 oz) butter; 125 ml(4 fl oz/½ cup) pureed tinned tomatoes; 2 garlic cloves, chopped; 3 carrots, peeled and cut diagonally into 3 cm(1½ inch) chunks

Preparation info

Serves
4

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

This will be really soft and should have a nice amount of sauce after it has been cooking for a couple of hours. It is wonderful served with the sage and rosemary mash (overleaf). You decide if you want to leave a bit of fat on the meat or not — I like it sometimes with and sometimes without.

Ingredients

3 tablespoons olive oil
700 g(1 lb9

Stew
Main course
Gluten-free

Method

Heat the oil in a large flameproof casserole. Add the beef and brown it over high heat until it is deep golden on all sides, salting the done parts as you go. Add the onion and fry until it is lightly browned and looking a bit sticky. Add the butter, garlic and thyme and cook until you can smell the garlic. Add the wine, cook until it has evaporated and then add the puréed tomatoes.

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