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Winter beef stew

I love making this Italian winter beef casserole for my family during the cold months. It’s so comforting, so hearty and so yummy! Not only is this a one-pot dish (so easy to make & hardly any washing-up to do) but the rosemary gremolata takes it to a different level! By the way, the authentic recipe is made with veal and I‘ve cooked it with lamb too, which was just as delicious!
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large onion
  • 2 Tbsp olive oil
  • 2 tsp cornflour approx.
  • 850 g diced stewing beef
  • 4 medium carrots
  • ½ butternut squash pumpkin
  • 500 g potatoes
  • 1 large parsnip
  • 2 tsp tomato purée
  • ½ bottle of red wine
  • 1 small handful of sage leaves
  • 300 ml beef stock
  • Salt pepper, cornflour, oil
  • Gremolata: zest: zest of 1 small lemon 1 clove of garlic, 1 small handful of fresh rosemary, chopped

Method
 

  1. Preheat the oven to 160°C.
  2. Peel the vegetables. Chop the onion, cut the parsnips lengthwise, then in half. Cut the carrots in half and chop the squash into bite-sized pieces. If the potatoes are big, cut them in half.
  3. Add some oil in a large, heavy-based casserole dish, then gently soften the onion. Add the sage leaves and stir for 2 minutes. Sprinkle the meat with a little cornflour (about 1 or 2 teaspoons), then add to the onion and stir for a few seconds.
  4. Add the tomato purée and pour in the wine and stock. Season with salt & pepper, then bring to the boil.
  5. Cover the casserole dish with a lid or foil and put it in the middle of the oven. Cook for about 3 hours (depending on the quality of the beef). It’s ready when the meat is tender, the sauce is thick and silky (do check after 2 hours of cooking).
  6. Mince the garlic and finely chop the rosemary leaves. Using a pestle &mortar mix the rosemary, lemon zest and garlic into a rough paste.
  7. Serve the stew with the rosemary gremolata sprinkled on top.