Dad’s Beef Stew with creamy mash

My Dad was normally a traditional cook and he loved his good old fashioned British dinners. He especially loved pies and stews and he would offend make a beef stew. These types of meals are normally slow cooked or oven baked. It would mean Dad would get a sit down in between preparing the dinner and cooking it.

Although he loved to cook, Dad also enjoyed sitting down and listening to the radio too. Dad did not dash about in the kitchen and he liked to take his time when cooking. When I was a teenager and really hungry Dad taking his time was over the meals was not always a good idea. We used to joke that Dad, when dinner was finally ready, would find me on the sofa as a skeleton I was so hungry.

Nowadays I get dinner to the table a little bit earlier than my Dad did but I also enjoy a slow cooked meal or oven baked meal. The slow cooker is a great way to have a healthy meal without having to stand over a hot stove for a long period. It’s the same with an oven baked meal too. Since buying the slow cooker we have had delicious meals for minimum effort and if my Dad had been allowed by my mum he would have brought one of these for himself. Still he had the oven and it’s well worth at try in either.

Serves 4

Equipment needed

  • Sharp knife
  • Chopping board
  • Slow cooker or large saucepan
  • Wooden spoon
  • Saucepan
  • Measuring Jug
  • Tablespoon
  • Potato masher

Ingredients for the stew

  • Beef stewing steak x 500g
  • Onion x 1
  • Garlic x 2
  • Celery x 2 sticks
  • Fresh thyme x 4 stalks
  • Tomatoes x 2 400g tins
  • Bone Broth x 300mls
  • Tamari or soy sauce x 2 tbsp
  • Tomato puree or tommy k x 2 tbsp
  • Bay leaves x 2
  • Brown rice flour x 2 tbsp
  • Spinach, green beans or peas x 4 handfuls
  • Salt and pepper to taste
  • Oil for the large saucepan

Ingredients for the mash

  • Large potatoes x 2
  • Butter x 2 knobs
  • Milk x 2 splashes
  • Olive oil x 20 mls

Method for the hob and oven

  • Preheat the oven to 180°.
  • Start by peeling and chopping the onion, garlic and carrots.
  • Slice the celery as thinly as possible.
  • Chop the beef stewing steak, in not already, into 1 inch pieces.
  • Put the large saucepan on a high heat and add the oil.
  • Spread the oil evenly across the base of the pan with the plastic brush.
  • Once the pan is hot add the onion and the garlic and fry until they are soft.
    • If the oil dries add a little water to the base of the pan and continue to fry.
  • Now add in the beef and fry until it’s browned all over.
  • Sprinkle over the brown rice flour and continue to fry for another minute.
  • Add in the carrots and celery and fry for a few more minutes.
  • Pour in the tomatoes and bone broth  and then add the tomato puree, tommy k, tamari or soy sauce.
  • Put the bay leaves and rosemary in as well.
  • Finally add salt and pepper to taste.
  • Place in the oven for 2 hours.
  • Before the stew finishes in the oven if having this with peas or green beans add them when there is about 30 minutes to go.
  • If having spinach add it in at the end of the 2 hours and let it wilt down.
  • Once the stew has finished remove from the oven and serve with the mash.

Method for the slow cooker

  • Start by peeling and chopping the onion, garlic and carrots.
  • Slice the celery as thinly as possible.
  • Chop the beef stewing steak, in not already, into 1 inch pieces.
  • Place all of these ingredients into the slow cooker.
  • Along with the tinned tomatoes and bone broth.
  • Then add the tomato puree or tommy k and the tamari or soy sauce.
  • Sprinkle over the brown rice flour and put in the rosemary and bay leaves.
  • Finally add salt and pepper to taste.
  • Put the slow cooker on high for four hours and low for eight hours.
  • Before the end of the cooking process add in the spinach, peas or green beans and allow to wilt or cook.
  • Again I like to do this about 30 minutes before the end.
  • Once the stew has finished serve with the mash and enjoy.

Method for the mash

  • Put a large saucepan of water on a high heat and put the potatoes in.
  • Bring to the boil and leave to simmer for about 10 – 15 minutes.
    • To check the potatoes are cooked put a folk in and if they fall off easily they are done.
  • Drain the potatoes through the colander and put back into the saucepan.
  • Add the butter, milk and oil and mash until at a consistency you like to eat.
    • Personally I like mash with lumps but the decision is up to you.
  • Once mashed serve with the stew and enjoy.

Beef stew is a favourite winter warmer in our house. It’s so nice to come home to a slow cooked or oven baked stew. For me, it’s definitely a comfort food with great memories attached too. The ingredients in this dish are freezable so you could make double then put it in the freezer for another meal during the week. I ate this dish as lunch the next day with pasta. It was so good and it always remind me of happy times with my Dad. However you decide to eat this dish, as always, enjoy.

What sort of stews do you enjoy? Let me know the comments below and please don’t forget to like and follow me. Thank you. xxx