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Slow Braised Beef Stew with Orange & Rosemary Gremolata

Recipe by Tobie Puttock

When only a slow-braise will do, this beef stew is a Winter-winner.

  • 1kg beef (such as sirloin or rump) cut into equal sized pieces. About 3cm cubed
  • Extra virgin olive oil
  • Flour, for dusting
  • 2 cloves garlic, peeled and finely chopped
  • 1 tablespoon of roughly chopped rosemary
  • 1 red chilli (optional)
  • 2 bay leaves
  • ½ bunch of parsley, washed, stalks and leaves roughly chopped and separated
  • 10 sage leaves
  • 2 onions, peeled and roughly chopped
  • 3 celery stalks, peeled and roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 250ml red wine
  • 400g peeled tomatoes, tinned or fresh
  • About 500ml beef stock or water
  • 1 orange
  1. In a pot large enough to comfortably hold all the ingredients, heat a couple of tablespoons of olive oil over a high heat. Dust the beef with flour and seal it in the hot oil in 2-3 batches. Once the meat is browned, remove it from the pot and set aside.
  2. Add another tablespoon of olive oil to the pot with the garlic, rosemary, chilli, bay leaves, sage, onion, celery and carrot, and gently sauté for about 15 minutes. Stir every couple of minutes to prevent anything sticking to the bottom of the pot.
  3. Once the vegetables start to become soft, add the meat back to the pot and cook on a high heat. After a couple of minutes, add the wine, allow it to reduce almost completely before adding the stock and the tomatoes.
  4. Cover the pot, reduce the heat to a light simmer and cook for about 2-3 hours. Pull a little piece of beef out every now and again and place it on a chopping board, if it falls apart when you give it a light press with a fork, it is tender and ready to go. If the pan appears to become dry during cooking, add more stock or water, as it is important that there is ample moisture while cooking.
  5. When it’s ready, season to taste and then fold in the parsley leaves.
  6. Finish with some finely chopped rosemary leaves, finely chopped parsley leaves and grated orange zest, along with a drizzle of extra virgin olive oil.
  7. Serve as is, or with your favourite mash or crusty bread.

Serves 6-8.

Watch Tobie make it here.

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