Braised Shoulder of Beef Stew
- Prep: 15 minutes
- Cook: 2 hours 45 minutes
- Serves: 4
Recipe from Scottish MasterChef professional Gary Maclean in partnership with LoSalt
INGREDIENTS
- 800g Diced Beef shoulder
- 2 Carrots, peeled and chopped
- 2 sticks Celery, peeled and chopped
- 100g Baby onions, peeled
- 100g Mushrooms, quartered
- ½ head Celeriac, peeled and chopped
- ½ bulb Garlic, chopped
- 25g Tomato puree
- ½ tsp LoSalt
- 25g Plain flour
- 175ml Red wine
- 2ltr Beef stock
- 2 sprigs Rosemary
- 2 sprigs Thyme
- ½ Savoy cabbage, shredded
- 400g Butter beans
METHOD
- Preheat your oven to 150°C / Gas Mark 2.
- In a large casserole dish, brown the beef then remove from the pan and set aside.
- Add the carrots, celery, baby onions, mushrooms and celeriac to the pan. Once softened, add garlic and cook for a further 2 minutes.
- Add into the pan the tomato puree, LoSaltand flour to create a sticky mix.
- Add the red wine and reduce down so that the wine incorporates into the vegetables.
- Add the beef stock and the herbs.
- Pop the browned beef back into the casserole dish, cover and put in oven for about 2.5 hours.
- Once the beef is tender, remove from oven and then add the savoy cabbage and butter beans.
- Place back onto the hob, bring to the boil and check the seasoning.