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Slow-cooked caraway beef and beetroot stew


Serves: 8 (4 across 2 meals)
timePrep time: 1 hr
timeTotal time:
Slow-cooked caraway beef and beetroot stew
Recipe photograph by Jonathan Gregson

Slow-cooked caraway beef and beetroot stew

A rich, east European-inspired stew made with meltingly tender beef brisket and beetroot. Delicious served on a bed of wholegrain rice mixed with spring onions and grated carrot, or ladled over tagliatelle that has been tossed with salted butter and toasted poppy seeds

Serves: 8 (4 across 2 meals)
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
398Kcal
Fat
16gr
Saturates
5gr
Carbs
15gr
Sugars
11gr
Fibre
4gr
Protein
44gr
Salt
1gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • a 1.7kg joint of beef brisket
  • 2½-3 tbsp vegetable oil
  • 5 echalion shallots, sliced into rounds
  • 4 garlic cloves, roughly chopped
  • 2 tbsp caraway seeds
  • 800g raw beetroot, peeled and cut into 2-3cm pieces
  • 40g plain flour
  • 2 tbsp chipotle paste
  • 3 tbsp smoked paprika
  • 750ml beef stock (made using1½ stock cubes)
  • 2 x 400g tin chopped tomatoes
  • 1 x 20g pack dill, roughly chopped

Step by step

Get ahead
Make the day before serving to allow the flavours to develop. Leftovers will keep for 2-3 days in the fridge, or can be frozen in portions.
  1. Trim the excess fat from the brisket and cut the meat into 4cm chunks. Heat 1 tablespoon of the oil in a heavy-based pan or flameproof casserole. Season the beef with salt and black pepper. Add to the pan and brown quickly on a high heat; you will need to do this in batches. Add extra oil as necessary, setting each batch aside as you finish it.
  2. Add a further ½ tablespoon of oil to the pan, then add the shallots and cook for 3-4 minutes until softened. Add the garlic and caraway seeds and cook for a further 1 minute.
  3. Return the beef to the pan, adding the beetroot and stirring to combine it with the shallots. Stir in the flour, chipotle paste and smoked paprika and mix well. Pour in the stock and chopped tomatoes, then season and bring to a gentle simmer. Cover tightly and cook on a low heat for 3 hours, stirring occasionally, until the beef is meltingly tender and the sauce has reduced.
  4. Use a slotted spoon to remove the beef to a board, then shred it with 2 forks. Stir the meat back through the sauce and check the seasoning. Leave to rest, covered, for 15-20 minutes before stirring in most of the dill. Serve garnished with the remaining dill for extra fragrance and colour.
    Second time around...
    Reheat gently in a lidded pan, then load into crisp-skinned baked potatoes. Serve topped with a dollop of soured cream and more dill.

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