Tuck into traditional British tucker with a generous helping of beef stew – perfect comfort food for chilly evenings!
ingredients
12 shallots
Fry Light
2 carrots
380g braising steak, all visible fat removed
1 level tbsp tomato puree
1 bouquet garni
170g closed cap mushrooms
2 level tsp onion gravy granules
salt and freshly ground black pepper
freshly chopped parsley, to garnish
method
1.
Peel the shallots. Heat a large pan sprayed with Fry Light, add the shallots and fry for 5 minutes until browned. Transfer to a plate and set aside.
2.
Slice the carrots, place in the pan with the steak, tomato puree, bouquet garni and 852ml/1½ pints water. Cover and simmer for 1½ hours.
3.
Halve the mushrooms, add to the pan with the shallots and simmer for a further 20 minutes. Sprinkle over the gravy granules and stir until thickened. Season to taste, sprinkle with parsley and serve.
Tip: If you can't find shallots, you can use 2 onions, peeled and sliced.