I always look forward to sitting down with family (or friends) and enjoying a relaxed meal catching up with everyone's news. It is just so relaxing and part of family life. I think that with modern day living the time that the family (or friends) sit down and enjoy a meal together is diminishing as life seems to get for ever busier and busier!
So why not slow down for a moment and make time to enjoy this flavour packed stew with family soon. It can also make a tasty alternative to a Sunday roast!
Serves Six
2 tbsp. olive oil
600g diced beef
1 large onion, sliced
1½ tbsp. chopped rosemary (or ½ tbsp. dried)
5 garlic cloves, sliced
150ml red wine (or extra stock)
400ml beef stock - use gluten free stock if required
1 x 400g tin cherry tomatoes
3 mixed peppers, de-seeded and thickly sliced
2 x 400g tin butterbeans, rinsed and drained
70g pitted Kalamata olives
2 tbsp. cornflour
Method
1. Preheat the oven to 140°C, fan 120°C, gas 1. Heat 1 tablespoon of oil in a casserole, season the beef and brown in 2 batches over a high heat, adding a little more oil if needed with the second batch. Remove the beef to a plate. 2. Add the rest of the oil to the casserole and cook the onion, rosemary and garlic for about 6 minutes on a medium heat until starting to soften, adding a pinch of salt.
3. Pour in the wine, scraping up any browned bits from the bottom of the pan, then add the beef stock, tomatoes and peppers. Return the browned beef to the casserole, bring to a simmer, cover and transfer to the oven to cook for 2 hours.
4. Mix in the butterbeans and olives and return to the oven for a further 30 minutes. Mix the cornflour with a little cold water, then stir in some of the sauce; pour it all back into the casserole and simmer until thickened.
Serve with celeriac mash
Peel one large celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with approx. 100g/3½oz of butter and season with salt and freshly ground black pepper. Keep covered and warm.
Tip
Keeps for up to three days in the fridge, or freezes well.
Nutritional information
(per serving)
Fat 10gr Carbs 24gr Fibre 9gr Protein 31gr
From an original idea here
Vegetarian Option
Mushroom Bourguignon with Celeriac Mash, see details here
Vegetarian Option
Mushroom Bourguignon with Celeriac Mash, see details here
glass of red wine (optional)
A variety of recipe ideas and articles are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
...looks like a good hearty dish.
ReplyDeleteYummy. This looks delicious.
ReplyDeleteComfort food! We make stews like this but just use beans for our "meat".
ReplyDeleteThis sounds very fabulous, yummy. Valerie
ReplyDeleteWow...that looks really good. We have a place that is being revamped from a restaurant to a Mediterranean store. Can't wait to check that out when it opens.
ReplyDeleteI like a nice stew for the cooler months. Thanks Jan.
ReplyDeleteI'm not a huge chicken eater (I like it cut up in a stir fry or that type of thing) from your last post but your Med. beef stew looks to die for. I think I am going to print out this recipe and give it a try. Happy weekend Jan.
ReplyDeleteWow, it looks fabulous. Just the thing for a day like today when the weather's turned cold again and it's pouring with rain.
ReplyDeletethe snow returned to us so this is a perfect dish for today!
ReplyDeleteThis looks comforting on a cold day like today in Toronto!
ReplyDeleteAnd I was just wondering what to do with stew meat I found in the freezer
ReplyDeleteYUMMY ..I'm going to make this recipe... It is perfect for the cool rainy weather that we are experiencing ... and it's so healthy too... Thank for sharing... Have a great week-end...hugs
ReplyDeleteStews/casseroles are the way I get my partner to eat vegetables.
ReplyDeletehmmm.
ReplyDeletea receita deve ser maravilhosa e muito saborosa !!
o colorido me encantou.
grande abraço e um bom fim de semana para você e sua família.
:o)
Aside from the beans, everything else agrees with me.
ReplyDeleteEliane said...
ReplyDeletehmmm.
a receita deve ser maravilhosa e muito saborosa !!
o colorido me encantou.
grande abraço e um bom fim de semana para você e sua família.
:o
Google translate:
Hmmm.
The recipe must be wonderful and very tasty!!
The colours enchanted me.
Big hug and a good weekend for you and your family.
:o
Looks like a great dish for a evening like tonight , cold and rainy.
ReplyDeleteOh, it sounds delicious. I have such fond memories of my parents, siblings and I around the dinner table at every meal.
ReplyDeleteThat is such a great dish!
ReplyDeleteOh goodness, this must be delicious! I'm reading this late in the evening and now want a serving of this tasty sounding dish. Thank you for the variety of dishes you feature, Jan! Have a lovely rest of the weekend!
ReplyDeleteThis sure looks mouth-watering! And the weather here is (sadly) just right for it, too.
ReplyDeleteDeve de ser delicioso.
ReplyDeleteUm abraço e um bom fim-de-semana.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
Happy smiles and good conversation makes the taste better.
ReplyDeleteHi Friend.. Many thanks for your comment..
ReplyDeleteI think I might bookmark this one for next Sunday night when the family come to dinner.. thanks Jan ✨
ReplyDeleteThat sounds really good.
ReplyDeleteI miss my optional glass of red wine with dinner.
ReplyDelete(cut it out while I work on the waist line)
Yummy recipe ~ ^_^
ReplyDeleteHappy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)
Sounds really good Jan and Eddie, especially with really chunky pieces of beef. I may have to leave out the olives for Sue. You may need this one at weekend when it gets cold again.
ReplyDeleteOh - like the look of this!
ReplyDelete