italian beef stew

This is a delicious hearty stew that can be made in large quantities because it reheats and freezes brilliantly
– the perfect ‘go-to’ meal for those busy evenings when you don’t have time to cook from scratch!

Serves 6-8


2 tablespoons extra virgin olive oil
1.35kg (3 lb) well hung stewing beef or lean flank
2 large carrots cut into 1cm (1/2 inch) slices
285g (10 oz) sliced onions
1 heaped tablespoon flour
150ml (5fl oz) red wine
150ml (5fl oz) brown beef stock (see recipe)
250ml (9fl oz) homemade tomato purée, otherwise use best quality tinned tomato – puréed and sieved
175g (6 oz) sliced mushrooms
1 tablespoon chopped parsley
Salt and freshly ground pepper


Trim the meat of any excess fat, then prepare the vegetables. Cut the meat into 4cm (1 1/2 inch) cubes.
Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with a lid on for 10 minutes.
Heat a little more olive oil in a frying pan until almost smoking.
Sear the pieces of meat on all sides, reduce the heat, stir in flour, cook for 1 minutes, mix the wine, stock and
tomato puree together and add gradually to the casserole.
Season with salt and freshly ground pepper. Cover and cook gently for 2 1/2-3 hours in a low oven, depending
on the cut of meat, 160°C/325°F/Gas Mark 3.
Meanwhile, sauté the mushrooms and add with the parsley to the casserole, 30 minutes approx. before the end
of cooking.
Serve with mashed potatoes or noodles and a good green salad.
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