Easy Slow-Cooked Beef Stew Recipe with Roasted Sweet Potato

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This tiresome-cooked beefiness stew recipe with roasted sweet tater is exactly what you lot need to warm you lot up on a cold evening! Fall apart beef cooked in a thick, rich sauce, dotted with caramelized shallots and cubes of roasted sweet potato.

Succulent! Information technology'southward something I'd definitely guild at a eating house, merely it's then easy to make at dwelling house!

The sauce has such a depth of flavour, coming not only from the slow-cooked beefiness, simply also from lots of other succulent ingredients such as red currant jelly, brownish sugar, garlic and love apple puree

Cook in the oven, on the hob, or fifty-fifty in the crockpot if you want dinner waiting for yous when you lot get home (the roasted sweet potatoes volition yet demand oven cooking).

You tin besides convert this tasty stew to exist gluten-gratis. Just supplant the flour with gluten-gratis, all-purpose flour and supercede the beef stock with a gluten-free version (i.due east use fresh stock, or bouillon mixed with water). Check on the tomato puree and red currant jelly. Although they're often gluten-costless, it tin can sometimes depend on the brand.

Catch a spoon and a nice clamper of fresh bread for comfort food that'll make you glad it's cold and windy exterior!

Hither'south what y'all'll need slow-cooked beef stew recipe:

Serves 4:

• 3 tbsp vegetable oil
• 10 shallots, peeled and halved
• 1 large onion
• 2 large carrots, peeled and chopped
• ii sticks celery, chopped
• two one/4 pounds braising/goulash beefiness, chopped into bite-size chunks
• 2 tbsp all-purpose flour mixed with a pinch of salt and pepper
• 3 cloves garlic, peeled and crushed
• two tbsp red current jelly
• 2 tbsp lycopersicon esculentum puree
• 1 tbsp Worcestershire sauce
• two tsp dark brown carbohydrate
• ¼ tsp celery salt
• i/ii tsp salt
• ¾ tsp crushed black pepper
• 5 cups beef stock (water plus 3 stock cubes is fine)
• four bay leaves
• Pocket-sized bunch of parsley, chopped

Ingredients for the roasted sweetness potatoes:

• 1 large or ii modest sweetness potatoes, peeled and chopped into 1cm chunks
• 2 tbsp vegetable oil
• one/4 tsp salt
• one/4 tsp ground black pepper
• 1/4 tsp paprika

How to set best e'er slow-cooked beef stew – footstep by stride guide

1. Heat i tablespoon of the oil in a large cast-iron goulash dish. Fry the shallots, turning in one case or twice until browned. Remove from the pan. Add another tablespoon of the oil to the pan, and so add the onions, carrots and celery. Fry on a medium estrus for v minutes, until the onions are slightly softened. Remove from the pan. Heat the remaining i tablespoon of oil. Dust the beef chunks in the seasoned flour and add to the pan. Dark-brown the beef all over (takes virtually v-seven minutes), then add in the garlic and cook, whilst stirring for another xxx seconds.

2. Add the vegetables (just non the shallots) back into the pan with the meat. Add the cherry currant jelly, tomato puree, Worcestershire sauce, sugar, celery salt, salt and pepper to the pan. Stir to combine, then pour in the beefiness stock and stir again. Add together the bay leaves, then bring to a gentle boil. Identify a lid on and cook on a depression estrus, on the hob for 2.5-3 hours – stir a couple of times during cooking, and add a splash of water if needed. Add the shallots back in for the last 30 mins of cooking. Alternatively, y'all can cook in the oven (at 325f) for 3-four hours – stirring a couple of times during cooking, or you could transfer to a slow cooker and cook on high for 5-half-dozen hours or depression for 7-8 hours.

3. Whilst the stew is cooking, preheat the oven to 400f. Toss the sweet potato chunks in the oil, table salt, pepper and paprika, place on a baking tray and cook in the oven for 15-20 minutes until gilded brown. If yous're cooking the stew in the oven, simply place the potatoes in the oven with the stew for the concluding ten minutes of cooking, and so take out the stew, and increase the oestrus of the oven to 400f, then melt for a further 10-xv minutes. If y'all leave the lid on the pan, the stew will still be hot by the time the sugariness potato is cooked.

4. Spoon the stew out into four bowls. Tiptop with the roasted sweetness potato and a sprinkle of chopped parsley before serving!

Prep Time 15 minutes

Melt Fourth dimension 6 hours

Full Fourth dimension vi hours xv minutes

Ingredients

• 3 tbsp vegetable oil
• 10 shallots, peeled and halved
• 1 large onion
• 2 big carrots, peeled and chopped
• 2 sticks celery, chopped
• 2 1/4 pounds braising/casserole beef, chopped into bite-size chunks
• 2 tbsp all-purpose flour mixed with a pinch of salt and pepper
• iii cloves garlic, peeled and crushed
• 2 tbsp red current jelly
• ii tbsp love apple puree
• one tbsp Worcestershire sauce
• ii tsp dark dark-brown sugar
• ¼ tsp celery salt
• 1/2 tsp salt
• ¾ tsp crushed blackness pepper
• five cups beefiness stock (h2o plus 3 stock cubes is fine)
• iv bay leaves
• Pocket-sized agglomeration of parsley, chopped

Ingredients for the roasted sweet potatoes:

• i large or 2 small-scale sweet potatoes, peeled and chopped into 1cm chunks
• ii tbsp vegetable oil
• 1/4 tsp common salt
• one/4 tsp ground black pepper
• one/iv tsp paprika

Instructions

1. Heat one tablespoon of the oil in a large cast-fe casserole dish. Fry the shallots, turning once or twice until browned. Remove from the pan. Add another tablespoon of the oil to the pan, then add the onions, carrots and celery. Fry on a medium oestrus for v minutes, until the onions are slightly softened. Remove from the pan. Heat the remaining ane tablespoon of oil. Grit the beef chunks in the seasoned flour and add together to the pan. Brown the beef all over (takes about 5-vii minutes), then add in the garlic and melt, whilst stirring for another xxx seconds.
2. Add the vegetables (but not the shallots) back into the pan with the meat. Add the scarlet currant jelly, tomato puree, Worcestershire sauce, saccharide, celery common salt, salt and pepper to the pan. Stir to combine, so pour in the beef stock and stir again. Add together the bay leaves, then bring to a gentle boil.Identify a lid on and cook on a low heat, on the hob for 2.5-3 hours – stir a couple of times during cooking, and add a splash of h2o if needed.Add the shallots back in for the final 30 mins of cooking. Alternatively you can melt in the oven (at 325f) for 3-iv hours – stirring a couple of times during cooking, or yous could transfer to a ho-hum cooker and cook on high for 5-6 hours or depression for 7-8 hours.
3. Whilst the stew is cooking, preheat the oven to 400f. Toss the sweet potato chunks in the oil, table salt, pepper and paprika, place on a baking tray and melt in the oven for 15-20 minutes until gilded chocolate-brown.If you're cooking the stew in the oven, simply identify the potatoes in the oven with the stew for the final ten minutes of cooking, then have out the stew, and increase the estrus of the oven to 400f, then cook for a further x-15 minutes. If you leave the lid on the pan, the stew will still be hot by the time the sugariness spud is cooked.
4. Spoon the stew out into 4 bowls. Superlative with the roasted sweetness potato and a sprinkle of chopped parsley before serving!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 745 Full Fat: 37g Saturated Fat: 10g Trans Fatty: 1g Unsaturated Fat: 24g Cholesterol: 69mg Sodium: 1898mg Carbohydrates: 74g Cobweb: 9g Sugar: 25g Protein: 34g

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Source: https://www.diys.com/slow-cooked-beef/