Big Beefy Stew

Name: Big Beefy Stew
Yield: Makes 10 Portions
Ingredients: 6 carrots, finely chopped; 40 g/1½ oz unsalted butter; 400 ml/14 fl oz unsalted vegetable or chicken stock, or water; 500 g/1 lb 2 oz braising or chuck steak, fat removed, cut into 4 cm/1½ inch cubes; 3 small onions, finely chopped; 400 g/14 oz sweet potatoes, peeled and cut into 4 cm/1½ inch cubes; 40 g/1½ oz spinach; 2 sprigs of thyme; juice of 2 oranges; 250 g/9 oz button mushrooms, sliced; 2 tablespoons olive oil

Preparation info

Makes
10
Portions

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Forget what those idiotic health fascists have to say about red meat. A young child needs it. This is stewed until it falls apart into wonderfully tender strands. Our old friend the sweet potato adds sweetness, as do the ubiquitous carrots.

Ingredients

40 g/1½ oz unsalted butter
2 tablespoons olive oil

Stew
Gluten-free

Method

Preheat the oven to 140°C/275°F/Gas 1. In a casserole, heat the butter with the oil and brown the meat in batches over a highish heat; remove the meat and set aside. Reduce the heat to medium.

Add the onions to the casserole and soften for about 5 minutes, then add the carrots,