Chunky winter stew
Chunky winter stew

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chunky winter stew. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chunky winter stew is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Chunky winter stew is something that I’ve loved my whole life. They are fine and they look fantastic.

How to crochet a chunky, fair isle children's sweater / cardigan. How To Knit A Chunky Wonderwool Sweater From Wool & The Gang This stew is hearty because of the delicious bacon and pork, but it still feels prudent because of all the nutrient- and fiber-rich apples and sweet potatoes.

To begin with this particular recipe, we have to first prepare a few components. You can have chunky winter stew using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chunky winter stew:
  1. Get 400 g Diced braising steak🥩
  2. Prepare 200 g Button mushrooms 🍄
  3. Get 200 g Shallots
  4. Prepare 250 g Chantenay carrots 🥕
  5. Make ready 500 g Passata
  6. Take 1 Beef stock pot
  7. Make ready Olive oil
  8. Take to taste Salt & Pepper

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Instructions to make Chunky winter stew:
  1. Prep the ingredients. You will also need a large casserole pot with a lid and a wooden spoon. Pre-heat the oven to 160’C.
  2. Prep the onions by peeling and taking the tops off the carrots.
  3. Add a good glug of oil to the casserole pot and heat on the hob to a medium heat. Add the meat and shallots, cook until the meat is brown and the shallots slightly softened.
  4. Add the carrots and the mushrooms and stir into the casserole pot. Add a large heaped tablespoon of plain flour to the pot and stir well.
  5. Add 250ml of beef stock into the pot and add the whole carton of passata. Stir well.
  6. Cover the pot with the lid and cook for 1 hr. Give it a quick stir after an hour and return to the oven for a further 30 mins without the lid and add salt & pepper to taste (add a little water if a bit too thick). Serve with roast potatoes, enjoy!

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