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Beautiful beef and venison stew. Winter on a plate.

We had some fantastic feedback on our beef and venison stew last week so we thought we’d share the love and give you the recipe.

Remember to order by Wednesday for delivery on Friday. You can see what’s on this week by clicking on the menu page in our website then email or text us your order.

To make this seasonal feast which serves 6-8 people….. Heat the oven to 130 degrees C. Chop one large onion and fry off in a large saucepan. Add 350g of braising steak and 350g of venison and brown gently for 10 minutes. You can use all beef or venison if you’d prefer, or even add in some rabbit. A few rashers of streaky bacon always works well too. Just make sure whatever you meat you buy is ethically reared and slaughtered. Add some roughly chopped veg of your choice. We opted for parsnip, mushroom, carrot and some greens. Saute for a few minutes. Add a good glug of wine, at least one large glass for the pot and a large glass for the chef 🙂 and 750ml of organic beef stock. Season to taste, cover and simmer gently for 20 mins, ensuring all meat is covered by the stock. You want a “wet” stew at this stage.

Put the whole pot in the oven, uncovered and cook for at least 2 hours. This will ensure your meat is lovely and tender. At the end of the 2 hours the stew should still be quite wet.

Take the pan out of the oven, and add in 3 large handfuls of pearl barley. The pearl barley will soak up the liquid. The more pearl barley you use, the wetter you need the stew to be. Replace in the oven for at least another 40 mins.

Remove and serve with some lovely fresh bread.

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