‘Brown’ Stew

My Granny used to make stew approx. 3 times a week, she was a pro… we thought she nearly cremated it in the oven for about 4 hours but really and truly it was the BEST stew I have ever ever had. Brown stew in our house differentiates the stew with steak pieces and the mince steak stew. 

2lb mince steak pieces 

1 large white onion

1 or 2 cloves garlic (depends on your choice)

1 stick of celery 

4 carrots

2 parsnip 

½ turnip 

2 cups meat stock or bone broth

1 tbsp Worcester sauce 

1 tbsp soy sauce 

1 tbsp balsamic glaze 

½ tsp mustard 

½ tbsp dried thyme

1 bay leaf

1 cup of Guinness or ale

1 tbsp tomato puree

Salt and pepper to taste 

5-6 potatoes

1. Brown off the onion, garlic and celery in a casserole dish over medium heat with some high quality olive oil. 
2. Brown off the steak pieces, stirring frequently so as not to let them stick to the bottom of the dish. 
3. Add the carrots, parsnips and turnip cut into equally sized cubes
4. Add homemade meat stock or bone broth for depth of flavour, or if you find a high quality stock cube you can use that too
5. Add water until meat and veg are nearly covered, add Worcester sauce, soy sauce, balsamic glaze, mustard, salt and pepper
6. Cover casserole dish with lid and place in oven for 3-4 hours at 150oC 
7. Thicken with cornflour if you wish
8. Serve with your favourite locally grown spud, *top tip potatoes roasted in Lard go a perfect shade of golden*

Alternative method using frying pan and slow cooker 

1. Fry off the beef in a hot pan remember colour=flavour 
2. When browned remove the beef from the pan 
3. Fry off the vegetables for 3-4 minutes 
4. Add seasonings, stock and water 
5. Bring up to simmering heat on hob
6. Add meat and veg to slow cooker pot along with chunky cut potatoes 
7. Cook on low for up to 8 hours 

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