FoodCoop Recipes
Beef and Clementine Stew
Prep
20 minutes
Cook
195 minutes
Serves
4
Ingredients
2 onions, peeled and finely chopped
2 celery sticks, trimmed and finely chopped
2 cloves of garlic, peeled and finely chopped
2 tbsp olive oil
10g unsalted butter
4 carrots, peeled and cut into chunks
350g cubed beef
2 tbsp pain flour
300ml stock
200ml red wine, or equivalent amount in stock
2 tsp tomato purèe
2 clemetinesTo serve:
Mashed potato or jacket potatoes
Method
Preheat the oven to 140°C/fan 120°C/Gas 1.
Soften the onions, celery and garlic in half of the oil and butter in a frying pan for 10 minutes and spoon into a large casserole dish.
Fry the carrots in a little oil for a few minutes and then put in the casserole dish.
Dip the beef in the flour and fry in batches in the remaining oil in the pan until golden all over. Spoon into the casserole dish.
Add the stock, wine, if using, and tomato purèe, and grate the zest of the clementines into the dish.
Cover with foil and cook in the oven for 2 hours.
Peel the clementines and add the segments to the dish and cook for another hour or until the beef falls apart.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
445 | 14.5g | 4.7g | 14g | Trace |
Low · 21% | Low · 22% | Low · 16% | Low · 5% |
Approx. per serving. % of your guideline daily amount. v One serving = 2 of your 5-a-day.
