Mediterranean Beef Stew ... serve with celeriac mash !

I always look forward to sitting down with family (or friends) and enjoying a relaxed meal catching up with everyone's news. It is just so relaxing and part of family life. I think that with modern day living the time that the family (or friends) sit down and enjoy a meal together is diminishing as life seems to get for ever busier and busier!

So why not slow down for a moment and make time to enjoy this flavour packed stew with family soon. It can also make a tasty alternative to a Sunday roast!

Ingredients
Serves Six
2 tbsp. olive oil
600g diced beef
1 large onion, sliced
1½ tbsp. chopped rosemary (or ½ tbsp. dried)
5 garlic cloves, sliced
150ml red wine (or extra stock)
400ml beef stock - use gluten free stock if required
1 x 400g tin cherry tomatoes
3 mixed peppers, de-seeded and thickly sliced
2 x 400g tin butterbeans, rinsed and drained
70g pitted Kalamata olives

2 tbsp. cornflour

Method

1. Preheat the oven to 140°C, fan 120°C, gas 1. Heat 1 tablespoon of oil in a casserole, season the beef and brown in 2 batches over a high heat, adding a little more oil if needed with the second batch. Remove the beef to a plate.
2. Add the rest of the oil to the casserole and cook the onion, rosemary and garlic for about 6 minutes on a medium heat until starting to soften, adding a pinch of salt.
3. Pour in the wine, scraping up any browned bits from the bottom of the pan, then add the beef stock, tomatoes and peppers. Return the browned beef to the casserole, bring to a simmer, cover and transfer to the oven to cook for 2 hours.

4. Mix in the butterbeans and olives and return to the oven for a further 30 minutes. Mix the cornflour with a little cold water, then stir in some of the sauce; pour it all back into the casserole and simmer until thickened.

Serve with celeriac mash

Peel one large celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with approx. 100g/3½oz of butter and season with salt and freshly ground black pepper. Keep covered and warm.

Tip

Keeps for up to three days in the fridge, or freezes well.

Nutritional information

(per serving)

Fat 10gr Carbs 24gr Fibre 9gr Protein 31gr 

From an original idea here
Vegetarian Option
Mushroom Bourguignon with Celeriac Mash, see details here

glass of red wine (optional) 

A variety of recipe ideas and articles are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan