Beef stew recipe

Method

1. Heat 1 tbsp oil in a medium casserole dish over a medium heat. Season the beef then add half to the pan and brown on all sides, remove from the casserole with a slotted spoon and set aside. Repeat with the remaining oil and beef.
2. Add the pancetta to the casserole dish and cook for a few minutes until lightly browned. Add the red wine and stir well to remove all the brown crispy bits from the bottom of the pan. Heat the wine for about 5 mins until reduced by half.
3. Return the beef and any juices to the casserole, sprinkle over the flour and stir well to coat the beef. Cook for a couple of minutes before gradually adding the stock. Add the pearl onions, carrots, bay leaf and seasoning, bring to a boil and reduce the heat to a simmer, cover the casserole and cook for 90 mins. Remove the lid for the last 15 mins of cooking to allow the sauce to reduce slightly.
4. Serve immediately with the parsley and lemon zest scattered over the top.

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• Freezing and defrosting guidelines

  Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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