Seder Night Beef Stew

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

That special main course Seder night meal has to tick certain criteria; slow long cooking so food will not spoil, can be prepared in advance, uses readily available ingredients, easy to serve for large numbers, requires few kitchen utensils and above all will be thoroughly enjoyed by the whole family!

This recipe covers all these requirements and uses horseradish and parsley, the symbolic Seder night ingredients which you will no doubt have in your cupboards. The addition of dates adds a little natural sweetness to harmonize the overall combined flavours.

I like to serve it with either mashed or fondant potatoes.

Preparation Time: 25 minutes             

Cooking Time: 3 hours 15 minutes

Serves: 8 people

Ingredients

3 tablespoons olive oil

3 kg shin of beef cut into 4 cm pieces

5 onions – peeled and sliced

~

4 large parsnips – peeled and cut into chunky wedges

4 large carrots – peeled and cut into chunky wedges

200ml red wine

500ml beef stock – 500ml hot water with 2 tablespoons beef stock

150g stoned dates

3 tablespoons Horseradish sauce

3 tablespoons parsley – roughly chopped

Salt and freshly ground black pepper

Garnish: Sprigs of Parsley – sprigs and finely chopped

Method

1. Preheat the oven to 170 F/ 325C/ Gas mark 3.

2. Heat the oil in a large frying pan. Sauté the beef until brown and the onions until softened and golden but not burnt.  This will take about 10 minutes.

3. Transfer to a large ovenware dish.  Add the parsnips, carrots, red wine, stock, dates, horseradish sauce and parsley.

4. Cover with foil and cook for a minimum of 3 hours.

To serve the stylish way; Garnish with sprigs and finely chopped parsley.

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2. Denise Phillips - Professional Chef and Cookery Writer
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