Beef Stew - Douglas Willis
Explore a variety of high-quality beef cuts for your next stew, from tender fillet strips to hearty shin joints. Perfect for chefs and home cooks alike. Call for expert advice!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.douglaswillis.co.uk.
Ingredients
- 600g Beef (Brisket, chuck or any other stewing steak)
- 130g Shallot (4)
- 120g Carrots (2)
- 130g Celery (2 sticks)
- 1 Clove of garlic
- 140g Parsnip (1 large)
- 2 Bay leaves
- 1 Sprig of thyme
- 1 Teaspoon of Dijon mustard
- 250ml Red wine
- 500ml Beef stock
- 2 Tablespoons of vegetable oil
- 60g Beurre manié
