Beef stew with peas and potatoes

⇐ Recipes from cookery books

In the UK I would usually use shin of beef or chuck steak. In Amsterdam I use riblappen or sukade (cut from the shoulder) (see Cuts of Beef)

Ingredients

3tbs plain flour

salt and pepper

4 tbs olive oil

1kg stewing or braising beef

1 onion, chopped

1 carrot, chopped

1 stick celery, chopped

1 tbs tomato puree

75ml red wine (small glass)

1.5l beef stock

1 bouquet garni (made with rosemary, sage and bay)

5 medium potatoes, quartered

200g peas, fresh or frozen

Method

1. Preheat oven to 160℃
2. Season there beef and dust in flour.
3. Heat the oil is an oven proof casserole and brown the meat on all sides, in batches if necessary
4. Remove meat and fry onion, carrot and celery for a few minutes
5. Return meat to pan, add tomato puree and fry for 3 minutes, then add the wine and reduce by half
6. Add ⅔ of stock, the bouquet garni and bring to a boil
7. Put on a lid and transfer to oven. Cook for 45 minutes (or longer if using a tougher cut of beef such as shin)
8. Add potatoes and cook for another 30 minutes, adding more stock if necessary.
9. Finally add the peas (quickly defrost frozen ones in boiling water) and cook for another 10 minutes
10. Remove bouquet garni and check seasoning

Made at Home Georgio Locatelli