Beef stew with mash and leeks

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Stews are convenient and a perennial family favourite in many households. Shaun Hill's beef stew recipe requires braising the meat for 2 to 3 hours before stewing with carrots and mushrooms in a rich red wine and tomato sauce. He serves the hot beef stew over a creamy mashed potato with leeks.

First published in 2015
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Beef stew

Mashed potato


Preheat the oven to 180˚C/gas mark 4. Season the beef generously with salt and pepper
Heat 2 tablespoons of olive oil in a large ovenproof pan (with a lid) over a medium-high heat
  • 2 tbsp of olive oil
Once the pan is hot, add enough beef to cover the base of the pan. Brown evenly on all sides, then remove from the pan and set aside in a large bowl. Repeat with the remaining beef
Add 100ml of beef stock to the pan. Use a wooden spoon to scrape up the caramelised pieces stuck to the pan. Allow to simmer gently for 2-3 minutes, then pour over the beef
  • 100ml of beef stock
Heat 2 tablespoons of oil in the same pan placed over a medium heat. Add the carrots, onion and garlic, fry until the onion softens slightly, approximately 3 minutes
Add the beef and juices from the bowl back to the pan, along with the wine, stock, tomato paste and thyme. If the beef is not covered, add more stock or wine
Bring to the boil, then reduce to a low heat and cook for 2 minutes. Cover with a lid and place in the oven for 2 1/2 - 3 hours, or until the meat is very tender
Meanwhile, place a frying pan over a medium heat and add a tablespoon of oil. Once hot, add the baby onions and mushrooms and fry until a light golden brown colour. Remove from the heat and set aside
Remove the beef from the oven and add the onions and mushrooms. Place back on a low heat and simmer until the sauce thickens, approximately 20 minutes
Add the brown sugar and season with a pinch of salt and pepper and continue to simmer
Meanwhile, add the potatoes to a pot of cold water and bring to the boil
After 5 minutes, add the leeks to the boiling potatoes
  • 2 leeks, washed and sliced
Once the potatoes are tender, strain off the water and return to the pan. Add the milk, butter, salt, pepper and chopped parsley to the pan and mash well
To serve, spoon some of the leeks and mash onto the centre of each plate and press down gently to create a well in the middle. Ladle the hot beef stew into the well and serve immediately
First published in 2015

Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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