is a good way to lighten a beef stew and to cut back on the quantity of meat. There will be enough meat to serve four with plenty of pumpkin and carrot leftover to make soup, see below.
It is important to brown the beef and not stew it. Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes ...
While the beef is frying, peel and chop the onions and carrots and slice the celery ... this will add flavour to the stew. Season with salt and pepper. Mix the beef with the vegetables, then ...
Cut the meat into 4cm (1½ inch) cubes. Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with a lid on for 8-10 minutes. Heat a little more olive oil in a ...
Heat the olive oil in a casserole; sweat the sliced onions carrots and parsnips on a gentle ... Note: If you wish, you can cver the surface of the stew with 8 – 10 whole peeled potatoes laid ...