I love this stew with greens and mashed potato – with lots of butter of course! The ultimate comfort food.
Recipe
Serves 4-6
Ingredients
- 800g grass-fed stewing beef, diced, or 4 oxtail
- Olive oil
- 2 garlic cloves
- 1 onion, finely chopped
- 2 celery sticks, chopped
- 4 carrots, chopped
- ½ a bunch of fresh thyme
- 1 tin of plum tomatoes
- 500ml Bone Broth (ideally beef bone broth)
- 2 bay leaves
- Worcestershire sauce
- Apple cider vinegar
- Pinch of sugar
Method
- If you’re using oxtail, first roast in the oven at 220°C for 20 mins until golden and caramelised.
- If you’re using beef, preheat the oven to 160°C/325°F/gas 3. Heat a splash of oil in a large casserole pan over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Remove from the pan and set aside.
- Add a little more oil to the pan, then add all the vegetables. Add the thyme leaves, then cook for 10–15 minutes, or until the vegetables are softened.
- Return the beef to the pan, or add the oxtail, along with any roasting/resting juices, then add the tinned tomatoes, the stock, bay leaves, splash of Worcestershire sauce and apple cider vinegar and a pinch of sugar.
- Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3–4 hours (or slow cooker on low for 6-8 hours), until the meat is tender and easily pulls apart.Â
- Strip the oxtail from the bone (if using) and stir through the sauce before serving.
