Rich beef stew

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Beef stew is a worldwide popular dish. Marmalade adds a zesty and sweet note to this hearty beef stew, made with tender chunks of slow-cooked stewing beef, red wine and mushrooms. It makes an excellent family meal served with warming creamy mashed potatoes and steamed greens. This is an ideal meal for winter Sundays. Stewing beef is very good value for money, and a little goes a long way. It requires slow cooking over a low heat to achieve a meltingly tender consistency and for its full flavour to be properly realised, and it is best paired with strong flavors, such as red wine and garlic.


900 g stewing beef

225 g onions, peeled and chopped

50 g butter

100 g button (white) mushrooms, quartered or sliced

2 garlic cloves, crushed with a little salt

15 ml / 1 tbsp bitter marmalade

300 ml red wine

50 g plain (all-purpose) flour

2.5 ml / ½ tsp paprika

30 ml / 2 tbsp vegetable oil

150 ml beef stock

salt and ground black pepper, to taste


Preheat the oven to 180°C / 350°F / Gas 4. Cut the meat into chunks. season the flour with chunks, black pepper and paprika, spread it on a tray and coat the meat in it.

Heat a large pan, add the vegetable oil and brown the meat. Do this in batches if your pan is small.

Transfer the meat to a casserole. Brown the onions in the original pan, adding a little butter if they seem too dry. Add to the casserole.

Keeping the pan hot, add the rest of the butter and brown the mushrooms then transfer to the casserole.

Add the rest of the ingredients to the casserole and bring to the boil, stirring to combine the marmalade and evenly distribute the meat and mushrooms. Cover the casserole and place in the preheated oven for about 3 hours, until the meat is tender. Serve with creamy mashed potatoes.