Sharkbait Beef Stew
A classic stew with vegetables, a really simple dish to cook up in a campervan on those cold nights, even in the summer.
- 1 large cooking pan with a lid
- 1 small cooking pan
- Wooden spoon or spachelor
- 2 gas hobs
- 1 chopping board
- 1 good kitchen knife
- 1 bowl
- Fridge (if not cooking straight away)
- 600g of stewing beef
- Splash of olive or vegetable oil (just enough to cover the bottom of the pan)
- 1 onion, peeled, roughly chopped
- 2 carrots, peeled and sliced into thin rounds
- ½ tablespoon of flour
- 2 tablespoons of tomato purée
- 1 clove of garlic, peeled, finely diced
- 600 ml (1 pint) of hot beef stock
- Salt and pepper
- 1 turnip, peeled and diced
- 1 parsnip, peeled and diced
- 2 medium baked potatoes, peeled and diced
For the vegetables, you can alter the amount depending on what you have or prefer. A whole turnip is probably too much for instance, I just used about a quarter. On this occasion I added more diced carrots to the recipe
- Prepare the meat and the vegetables itemised in the main list of ingredients (not the additional vegetables).
- Heat the oil in a large non-stick pan, when it is hot, add the meat. Fry the meat, stirring constantly, so that it turns a light brown colour on all sides.
- Add the carrots and onion and fry for 3–4 minutes, stirring, then sprinkle the flour over and stir in well for 2–3 minutes
- Add the tomato purée and garlic and stir thouroughly. Add the stock gradually, mixing between each addition. Finally, season with salt and pepper.
- Cover the pan with a tight fitting lid and leave to simmer on a low heat for a couple of hours.
- 30 minutes before the end of the cooking time, bring another pan to the boil while preparing the additional vegetables, making sure you dice them all into the same size so they take the same amount of time to cook.
- Simmer the turnip, parsnip and any other vegetables for 15 minutes on a low heat, then add the potato and continue for another 10 minutes or until the vegetables are soft and before the potato starts falling apart.
- Drain the additional vegetables and add to the large pan. If the mixture does not stick to a back of a spoon, remove the lid and stir until the liquid thickens.
- Check the seasoning and add a little more salt and pepper if required. Leave simmering until you are ready to serve.
- Simply poor into bowls and eat with a spoon, a realy comforting warm meal when the British weather is not at it’s best