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Jools’ simple beef stew
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Total Time:
2 hours 30 minutes
Wholesome family-friendly comfort food.
Ingredients:
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 2 medium leeks
  • 1 stick of celery
  • 2 carrots
  • 1 tablespoon olive oil
  • 500 g quality diced stewing beef
  • 1 heaped tablespoon plain flour
  • 2 tablespoons tomato purée
  • 2 tablespoons grated horseradish or a good grating of fresh horseradish
  • 1 litre organic beef or vegetable stock
  • 1 fresh bay leaf
  • 75 g red lentils
Instructions:
  • Preheat the oven to 170ºC/325ºF/gas 3. Finely chop the thyme and rosemary. Wash and roughly chop the leeks, finely chop the celery, and finely chop the carrots. In a large stew pot over medium-high heat, heat oil with the herbs. Cook for a couple of minutes, then add the chopped vegetables. Cook for 8 to 10 minutes until slightly softened, stirring regularly. Add the meat and cook until browned. Stir in flour, tomato purée, horseradish, stock, and bay leaves. Bring to a boil, then reduce heat to low. Crumple and wet greaseproof paper, place on top, cover with a lid, and bake for 2 hours. Remove the greaseproof paper, skim any fat, add 200ml water and sprinkle in lentils. Cover and bake for 30 more minutes until lentils are cooked. Remove bay leaf and adjust stew consistency if needed. Season with black pepper and serve with mashed or baked potato and lemony greens.

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