https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Beef_stew_with_peas_and_potatoes 2026-04-05T15:27:45Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Beef_stew_with_peas_and_potatoes&diff=1687&oldid=prev 2020-05-11T15:08:27Z

<p></p> <p><b>New page</b></p><div>[[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]<br /> <br /> [[File:IMG_2282.jpeg|400px|left]]<br /> 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]])<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :3tbs plain flour<br /> :salt and pepper<br /> :4 tbs olive oil<br /> :1kg stewing or braising beef <br /> :1 onion, chopped<br /> :1 carrot, chopped<br /> :1 stick celery, chopped<br /> :1 tbs tomato puree<br /> :75ml red wine (small glass)<br /> :1.5l beef stock<br /> :1 bouquet garni (made with rosemary, sage and bay)<br /> :5 medium potatoes, quartered<br /> :200g peas, fresh or frozen<br /> <br /> ==Method==<br /> #Preheat oven to 160℃<br /> #Season there beef and dust in flour.<br /> #Heat the oil is an oven proof casserole and brown the meat on all sides, in batches if necessary<br /> #Remove meat and fry onion, carrot and celery for a few minutes<br /> #Return meat to pan, add tomato puree and fry for 3 minutes, then add the wine and reduce by half<br /> #Add ⅔ of stock, the bouquet garni and bring to a boil<br /> #Put on a lid and transfer to oven. Cook for 45 minutes (or longer if using a tougher cut of beef such as shin)<br /> #Add potatoes and cook for another 30 minutes, adding more stock if necessary.<br /> #Finally add the peas (quickly defrost frozen ones in boiling water) and cook for another 10 minutes<br /> #Remove bouquet garni and check seasoning<br /> <br /> &lt;small&gt;&#039;&#039;Made at Home&#039;&#039; Georgio Locatelli&lt;/small&gt;</div>

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