Aberdeen Angus Beef Stew with Spirali
With the weather getting colder, enjoy a hearty bowl of Aberdeen Angus beef stew with Marshalls Spirali instead of potatoes.
- 500g Aberdeen Angus stewing beef, chopped into 1-inch pieces
- 4 carrots, roughly chopped
- 1 large onion, diced
- 5-6 mushrooms, roughly sliced
- 2 garlic cloves, thinly sliced
- 1 tbsp veg oil
- A little plain flour
- 2 beef stock cubes
- Salt & pepper
- 2 tablespoons tomato purée
- 350ml red wine
- 1 tsp fresh thyme
- 3 bay leaves
- 2 tbsp Worcestershire sauce
- 1 tbsp spiced plum chutney (or cranberry sauce)
- 125g Marshalls Spirali, cooked, drained and cooled
- In a large deep pan, heat the oil & coat the beef in some flour, fry on high heat until browned on all sides then tip onto a plate and set aside.
- In the same pan soften the onions on medium heat for 5 minutes, then add the garlic and carrots. Fry these for a further minute before adding in the mushrooms and crumbling in the stock cubes. Now fry for just 30 seconds.
- Add the beef back to the pan, squeeze in the purée, chutney, Worcestershire sauce & stir thoroughly.
- Now pour in the red wine, add the bay leaves, a good pinch of salt and pepper, and top up with hot water so the ingredients are just covered.
- Turn the heat up to bring the stew to a bubble, then reduce the heat to a slow simmer. Place a lid on the pan and cook on low for 2-3 hours, (or slow cooker on low for about 5-6 hours) stirring often and topping up with a little water if needed.
- About 5 minutes before serving add in the cooled pasta to heat through in the stew and sprinkle over the thyme. Serve with warm bread for dipping.