Beef stew with homemade meatballs

What does it include?

Ingredients

• 2 tablespoons olive oil
• 25g butter
• 750 g beef
• 2 tablespoons plain flour
• 2 cloves of garlic, minced
• 175 g onion
• 150 g celery
• 150g carrots
• 2 leeks chopped
• 200 g turnips (or swede)
• 150 ml red wine
• 500 g meat broth
• 2 bay leaves
• 3 tablespoons of thyme
• 3 tablespoons chopped parsley
• 125 g plain flour
• 1 teaspoon baking powder
• 60 g tallow
• Salt and water as needed

How to prepare it step by step?

Preparation

1. Preheat the oven to 180°C (350°F / Gas 4).
2. For the stew, heat the oil and butter in an oven-safe casserole dish and brown the meat on all sides until it develops a rich, caramelized crust.
3. Sprinkle the flour over the meat and cook for 2–3 minutes, stirring to coat evenly.
4. Add garlic and all vegetables; sauté for 1–2 minutes until they begin to soften and release their fragrant aromas.
5. Pour in the red wine, broth, and herbs. Stir in Worcestershire sauce and balsamic vinegar to taste. Season with salt and black pepper.
6. Cover with a lid, place in the oven, and cook for about 2 hours, or until the meat is tender and the flavors meld beautifully.
7. For the meatballs, sift the flour, baking powder, and salt into a bowl. Mix in the suet and enough water to form a thick dough.
8. Form tablespoons of dough into balls using floured hands.
9. After 2 hours of cooking, remove the lid and place the meatballs on the stew. Cover, return to the oven, and cook for 20 more minutes, or until the meatballs are fluffy.
10. To brown the meatballs, bake without a lid for an additional 5 minutes.
11. Serve the stew over mashed potatoes and sprinkle with chopped parsley for a fresh finish.