Braised Beef,Peas, Carrot Stew
1 oz butter
2 tbsp olive oil
1 onion, roughly chopped
2 ¼ lb stewing beef, cubed
2 cups Carrots, diced
2 cups freshly shelled green peas
4 cups beef stock
3 tsp fresh rosemary leaves, chopped
Salt and freshly ground black pepper
- Heat butter and oil in a heavy pan over medium heat and sweat the onion for a few minutes until soft and starting to caramelize. Add meat and cook for 10 minutes until browned on all sides
- Add carrots and continue cooking. Add peas, pour in stock, sprinkle in rosemary, and season with salt and black pepper.
- Simmer gently over medium heat, uncovered, for about 1 hour until the sauce has reduced and the meat is tender.
- Served hot with mashed or roast potatoes.