If the stew fits.

Every "seasoned" cook has a little notebook in which they keep favourite recipes jotted down from here and there. Whilst I would never consider myself a cook - more of a epicurean experimenter - I too have such a notebook. Mostly I have no idea where the recipes come from but this next one I think may be courtesy of the wonderful Claire MacDonald; a super cook who frequently uses seasonal Scottish (very similar to Swedish) produce in her food.

The original recipe calls for dumplings, however, I found the meat and vegetables itself hearty enough so have omitted them (also, secretly, when I try to make them they always fall apart). The recipe also suggests peeling the carrots and parsnips, personally I think life is too short. I don't have pictures for this post, but then stew probably falls into the category of "tastes better than it looks"

n.b I think this is a "start the day before" recipe which might put some off, but trust me its worth it!

Winter Beef Stew

Stew Ingredients:
4 tbsp sunflower oil
1 kg of stewing beef
2 tbsp flour
2 onions (chopped "lagomly"*)
1-2 garlic cloves (chopped finely)
2 carrots (chopped "lagomly")
2 parsnips (chopped "lagomly")
half a turnip, (peeled and chopped "lagomly")
2 leeks (sliced)
2 sticks celery (sliced)
2 beetroots (peeled and chopped "lagomly")
2 pints of beef stock

• Heat the oil in a heavy casserole dish
• Put the beef and flour (and some salt and pepper seasoning) into a bag (if your veg came in a polybag why not use it) and toss until thoroughly coated
• Brown the beef in the hot oil and remove using a slotted spoon, before cooking the onions in the remaining oil.
• Once the onions are a nice golden colour, stir in the garlic.
• Add the vegetable and stock. Once the stew has reached a gentle simmer, return the meat to the pan.
• Pop on the lid and cook in a moderate oven (about 180-200°C) for 2 hours.
• Take it out the oven and let it cool (hence why this is a "day before recipe").
• Once the dish is cool (or before you plan to serve the stew) return the pot to the moderate oven until it reaches a simmer. This takes between 30minutes -1 hour. Then let it simmer for 30 minutes or so. Just enough time for a nice brisk walk in the winter snow.
• The stew can be served on its own, with crusty bread, mash potatoes or dumplings. Whatever tickles your fancy.
  

* chopped "lagomly" = neither fine nor chunky but rather just right