Ambroisie: Super Easy Beef Stew
Winter gives us the chance to gather energy, rest, let our ideas and thoughts grow and gain potential. During this season we turn in for early nights, eat energy-rich food stacked with nutrients, all of which build the foundation to support us physically throughout the coming year. Ax
- Olive oil
- 1 onion, peeled and chopped
- 1 handful fresh sage leaves
- 800 g organic or grass feed beef, cut into 5cm pieces
- Freshly ground black pepper
- Flour, to dust
- 2 parsnips, peeled and quartered
- 4 carrots, peeled and halved
- ½ butternut squash, halved, deseeded and roughly diced
- 500 g small potatoes
- 2 tbsp tomato purée
- ½ bottle red wine
- 285 ml organic beef or vegetable stock
- The zest of 1 lemon
- 1 handful rosemary leaves
- 1 clove garlic, peeled and finely chopped
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes.
Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt.
Bring to the boil, place a lid on top then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas and just hold it there until you’re ready to eat.
Ladle some into bowls. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.