Rich Beef Stew

1 lb Stewing Steak, cubed (purchase the best quality you can afford) A little oil for browing meat 1 large onion, sliced thinly or chopped roughly (according to taste) 4 oz smoked bacon rashers, diced 2 table spoons of oatmeal 1/4 small turnip (swede) diced 1/4 lb mushrroms, sliced 2 tablespoons tomato puree 1 Teaspoon redcurrant jelly 1 pt beef stock 5 fl oz red wine (this can be substituted by ale)

Rich Beef Stew
Rich Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb Stewing Steak, cubed (purchase the best quality you can afford)

  • A little oil for browing meat

  • 1

    large onion, sliced thinly or chopped roughly (according to taste)

  • 4

    oz smoked bacon rashers, diced

  • 2

    table spoons of oatmeal

  • 1/4

    small turnip (swede) diced

  • 1/4

    lb mushrroms, sliced

  • 2

    tablespoons tomato puree

  • 1

    Teaspoon redcurrant jelly

  • 1

    pt beef stock

  • 5

    fl oz red wine (this can be substituted by ale)

Directions

First, brown the steak on all sides in a little oil in a flameproof casserole dish. Then add the onions and cook for 2 minutes. Add the bacon and cook for 2-3 minutes. Remove from the heat and stir in the oatmeal, then add the diced turnip and the mushrooms. Add the tomato puree and redcurrant jelly. Then pour in the stock and the wine (or ale), stirring well. Return to the heat, bringing slowly to simmering point, cover and then cook slowly for about 1&1/2 to 2 hours until the meat is tender. This should serve 4-6 people. However, meat is often best served "second time" and if you have less in the family, cook these amounts and freeze the leftovers. You will see what I mean when you try it second time around

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