Spring Beef & Potato Stew Recipe
15 minutes
2-2.5 hours
British
Stew
A light and tasty Spring Stew using organic beef and a variety of organic vegetables.
Ingredients
- Vegetable Oil, 1 tbsp
- Eversfield Organic Beef Diced Stewing Steak, 800g
- Organic Plain Flour, 1 tbsp
- Organic Beef Stock, 700ml
- Organic Carrots, 1 thinly sliced
- Organic Potatoes, 400g cut into wedges
- Organic Leeks, 1 thickly sliced
- Organic Spinach, 100g
- Organic Rosemary, 20g
Directions
Preheat the oven to 180ºC / gas mark 4. Heat the oil in a large frying pan and fry the beef until browned. Stir in the flour and cook for 1 minute, add the stock and bring to the boil. Stir in the carrot and potatoes. Transfer to an ovenproof casserole dish, cover and bake for 1 hour.
Add the leek and bake for a further 1 hour. Add the greens and cook for 10 minutes. Stir in the rosemary, season to taste and serve.
