Recipe: Welsh Beef Stew

Share now or save for later

Having received a pressure cooker for Christmas, I couldn’t think of a better way to experiment than by cooking a traditional beef stew. Here’s what I did, including methods for the hob and the oven if you’re not blessed with a pressure cooker. 

In reality you can experiment with any vegetables you like, but here’s what I used. I know a proper Welsh stew might not stretch to baby corn and should probably include bacon and leek, but I was just using up some leftover veg. 

Ingredients (to serve 3-4) 
450g Welsh stewing steak, diced
300g potatoes, peeled and sliced into chunks
1 large onion, sliced
3 celery stalks, sliced
4 carrots, sliced
200g baby corn
1 beef stock cube
1 pint of water
Salt and pepper

Method

I put the meat into the pressure cooker first, followed by the carrots, onion, baby corn, celery and finally the potatoes. Then, I made up a pint of beef stock and added that along with a sprinkling of salt and pepper. After struggling for the best part of half an hour, I managed to secure the lid and began heating the stew on the stove on a medium heat. Once the pot started hissing, I reduced the temperature and left it to cook for 20 minutes. The end result was a warming, hearty stew full of goodness. You can add a little flour to thicken it if you like, but I didn’t bother.

I definitely recommend getting a pressure cooker if you haven’t got one already. They’re a godsend if you haven’t got time to cook or want to preserve the nutritious value of your food.

If a pressure cooker’s not topping your wishlist right now, fret not. Read on to discover how to cook stew on the hob in a normal pan or in the oven.

To cook stew on the hob, it’s the same method as for the pressure cooker, only it takes 2 hours on a low-to-medium heat.

To cook stew in the oven, preheat the oven to 180ºC/gas mark 4. Fry the meat in a little oil until lightly browned and sealed. Remove from the heat and transfer to an oven-proof casserole dish. Top with the potatoes, carrots, onion and baby corn, finishing with the celery. Add a pint of beef stock and some seasoning, before placing the dish in the oven for 2 hours. After this time you will need to check if the meat is cooked – if not, you may wish to cook it for a further 30 minutes.

And that’s it. Oh, and stew always tastes even better the next day, so don’t forget to tuck into any leftovers!

Share now or save for later

Leave a Reply

1 Comment

  1. January 9, 2011 / 5:26 pm

    Looks great, stews are a great way to use up left overs and are very economical, you can use really cheap cuts of meat x