Wednesday, 26 October 2011

Beef stew with roasted parsnips, spring greens and mash

Serves four people

For the stew -
1 packet or around 450g of lean stewing beef
2 sprigs of fresh rosemary
1 tablespoon Worcestershire sauce
1 beef stock cube
1 slug of red wine
1 large onion
2 carrots
1 celery stem
1 dessert spoon of cornflour
Salt and Pepper
1 tsp of tomato puree
1 tsp cinnamon
1 can of beer

For the mash -
2 sweet potatoes
4 white potatoes
creme fraiche

For the veg -
4 parsnips
Spring greens

Take a large, heavy based pan. Finely chop the onion, carrots and celery. Sweat for 15 mins on a low heat in butter with the lid on. When the onions are translucent, transfer ingredients to a plate and put to one side. Return the pan to the heat and add a slug of oil. Turn the heat up and brown the beef steak. Turn the heat down, season well with salt and pepper. Add the can of beer and crumble in the stock cube. Add the Worcestershire sauce, the wine, tomato puree, the fresh rosemary, the cinnamon and the cornflour. Stir well, replace lid and leave to simmer on the lowest heat for 2 hours.

After 1 hour 45 minutes pre-heat oven to 200 degrees/Gas mark 6. Peel and slice the parsnips lengthways and pop them into a baking tray. Coat liberally with oil and season with salt and pepper. Place in oven for 40 minutes. Shake the tray half way through just to make sure they don't stick.

With the parsnips in the oven, peel all the potatoes. Pop them in a pan and just cover them with cold water. Add salt and turn the heat up to boil them for 20 minutes. After 15 minutes, set another pan on to boil. Chop the spring greens into ribbons by cutting across the leaves. Boil for 5 minutes.

Take the stew off the heat. Drain the potatoes and mash with a dollop of creme fraiche to taste and season. Drain the spring greens, grate nutmeg liberally over them. Toss in the pan. Take the parsnips from the oven and serve with a slotted spoon to remove excess oil. Plate up.

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