I Broke Every Stew-Making Rule – And It’s Delicious!

Name: I Broke Every Stew-Making Rule – And It’s Delicious!
Total time: 120 min
Ingredients: 2–3 tbsp Oil; 1 kg Beef; 60 ml Tomato paste; 15–30 ml Marmite; 2–4 Onion, chopped; 2 Carrot, chopped; 2–3 Celery, chopped; Mushroom, halved; 125 ml Pot barley; 2–4 cloves Garlic, minced; 500 ml Beef stock; Salt; Black pepper; 4 sprigs Thyme; 1–330 ml Bottle porter or stout

By Glen & Friends Cooking · 120 min

Ingredients

Oil2–3 tbsp
Beef1 kg
Tomato paste60 ml
Marmite15–30 ml
Onion · chopped2–4
Carrot · chopped2
Celery · chopped2–3
Mushroom · halved
Pot barley125 ml
Garlic · minced2–4 cloves
Beef stock500 ml
Salt
Black pepper
Thyme4 sprigs
Bottle porter or stout1–330 ml

Instructions

Preheat the oven to 325°F.
Season the beef with salt and pepper.
Heat a heavy cast iron Dutch oven on high and coat the bottom with oil.
Brown the beef in batches.
Return all the beef to the Dutch oven, still on high, and add the tomato paste. Stir and cook for a minute or two in the oil and meat juices.
Add the Marmite and keep frying the beef, tomato and Marmite until a good fond builds up.
Deglaze the pan with the stock.
Add the garlic, thyme, porter, onion, carrot, mushrooms, barley and celery.
Bring to a gentle boil, cover and bake in the oven for 4–6 hours.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Onion Carrot Mushroom Beef Celery Tomato paste

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app