Beef and Mushroom Stew Recipe - Winter Warmers
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
In this session, experienced cook, restaurant manager, recipe creator, teacher and food presenter, Alison Crouch demonstrates a warming and hearty seasonal meal with two veggie-rich sides. Follow along or save these delicious recipes for a Beef and Mushroom Winter Warmer, a Winter Mash, and French Style Peas for later.
Alison guides you through cosy winter recipes made with simple ingredients for a warming winter dinner idea. It is a hearty home cooked meal that is perfect for cold evenings and a great choice if you enjoy winter cooking and wholesome dishes packed with flavour.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients:
- 1 tbsp rapeseed oil
- 1 thin cut beef steak sliced
- 100g chestnut mushrooms, roughly chopped
- 1 large onion, finely chopped
- 1 carrot finely chopped
- 1 clove garlic, crushed
- Handful fresh thyme or a pinch of dried
- 1 tbsp tomato purée
- 150ml beef stock
- 1 tbsp mushroom ketchup
- Large knob of butter
- 1 tbsp grated parmesan
- Handful chopped parsley
Method
- Heat the oil in a wok at a medium heat and, once hot, stir in the beef and brown all over, about 5 mins.
- Add the mushrooms, onion, carrot and garlic. Stir in the thyme.
- Fry for two minutes then add in the tomato puree.
- Pour in the stock and mushroom ketchup. Simmer on low heat for 25 minutes. Adjust with a little water if it becomes too thick.
- Stir in the butter and parmesan, then the parsley. Season to taste.
Ingredients:
- 1 potato, peeled and cut into chunks
- 1 parsnip, peeled and cut into chunks
- 250g celeriac, peeled and cut into chunks
- 25g butter
- 50ml double cream or milk
- Fresh thyme
- Salt and freshly ground black pepper
Method
- Put the potato, parsnip and celeriac in a large saucepan of salted water and bring to the boil.
- Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so.
- Mash the cooked potatoes, parsnip and celeriac until fairly smooth (or pass through a ricer).
- Add the butter and cream and mash again until completely smooth with no lumps. Stir in the fresh thyme.
- Season with salt and pepper to taste.
Ingredients:
- 1 tbsp vegetable oil
- 1 garlic clove
- ½ onion, finely chopped
- 100g frozen peas
- 100ml vegetable stock
- 1 little gem lettuce, leaves separated
- Salt and pepper
Method
- Heat the oil in a pan.
- Fry the garlic and onion and cook gently for two minutes, then add peas and stock.
- Simmer for 5 minutes to reduce.
- Add the lettuce and simmer for one minute, season to taste with salt and ground black pepper.
Sausage and orzo one-pot stew
If you enjoyed this session, join cook, food writer and food influencer, Dominic, as he shows us how to make a warming Sausage, Chorizo and Orzo One Pot Stew - perfect for winter weather!
