Old fashioned beef stew

Old fashioned comfort food. Hard to beat. This slow cooked casserole serves about 3-4 and is perfect for cold and rainy days.

Dinner for 3-4

• 1kg Rib roast (Høyrygg)
• 2 onions
• 7-8 carrots
• 1/2 leek
• 10-15 small delicacy potatoes
• 2 cloves of garlic
• 5-6 Italian Cremini mushrooms (aromasopp)
• 2 stalks of spring onion
• A handfull of fresh dill
• 1/2 handfull of Tarragon
• 2-3 dl game stock (or beef stock)
• 1/2 bottle of red wine (fruity and fresh)
• 1/2 dl soy sauce
• 3 dl plain wheat flour
• Fresh ground pepper
• Salt
• 1/2 L of water

How to do it

Cut the meat into 2x2 cm cubes. Trim away excess fat and other impurities.

Mix plain flour with generous amounts of freshly ground pepper. Coat all the beef cubes in this mix, dust off the excess and fry in a medium hot cast iron casserole using olive oil.
After finishing pour 2 dl of water in to the casserole, to get all the browned good bits sticking to the pan. Pour over the meat and set aside.

Save 1 onion, half the carrots and the potatoes. 

Finely chop the rest. Mushrooms makes better by cutting them in to four.
Heat some more olive oil in the casserole and add the veggies. Fry at medium heat for about 10 minutes. Add meat, soy sauce, red wine, dill, tarragon and water. 
Cook in oven, using a lid, at 200 degrees Celcius for 3 hours. 
When you've cooked for 2,5 hours, add the vegetables you saved. Cut carrots and onion in larger, bite sized chunks and leave potatoes whole. This trick will hadd nice texture and colour to the casserole.

After cooking for 3 hours, season with salt and pepper to taste.

Serve in bowls with chopped spring onions.

This dish is excellent for freezing and leaving it overnight in the fridge will make it even tastier the next day. Enjoy 😊