Here’s what you need:
- Oven safe pan
- 2 tbsp olive oil, heat the pan
- 2 onions (diced)
- 1 tbsp garlic
- Stewing beef
- Red wine (to deglaze)
- 3 jumbo carrots (diced)
- 4 celery stalks (diced)
- 6 large potatoes (diced)
- 1 tbsp rosemary
- 4 bay leaves
- 1 litre beef stock
- Salt & pepper
How to cook the stew:
Get pan hot with oil, sauté onions with some garlic cook until golden brown (4-5mins), season it with salt & pepper. Once onions are golden brown add in your raw stewing beef – if you are using leftover roast add that in after you’ve cooked the rest of the vegetables. Cook your stewing meat for another 5-8 minutes. Use your red wine to deglaze the pan then add in the rest of your vegetables – carrots, celery, and potatoes. Mix up the veggies in the pan then add your rosemary & bay leaves. Add in your beef stock, enough so it covers the veggies and meat. Once boiling, cover it with an oven safe lid or use tin foil & stick it in the oven for 1.5hrs at 325-350, checking it about 45 minutes in.
What you need for the roux:
- 1 cup vegetable oil
- 1 cup flour
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