Beef and Honey Stew

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 30g/1oz plain flour
• 450g/1lb braising steak
• 3 tbsp vegetable oil
• 1 onion
• 2 carrots
• 2 leeks
• ½ medium turnip
• 1 tbsp honey
• 550ml/1 pint beef stock
• 2 large potatoes
• sea salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the beef into 2 cm (3/4 inch) cubes and toss with the flour, a pinch of sea salt and black pepper. Peel and chop the onion, slice the carrots, trim, slice and rinse the leeks, and peel and cube the turnip and potatoes.

2. Heat 2 tablespoons of the vegetable oil in a large heavy pot over medium-high heat. Brown the beef in batches for 3 to 4 minutes per batch, then set aside.

3. Add the remaining 1 tablespoon of oil to the pot with the onion, carrots, leeks and turnip. Cook over medium heat for 8 minutes, stirring, until softened.

4. Stir in the honey and cook for 1 minute. Return the beef and any juices to the pot, pour in the beef stock, and bring to a boil. Reduce to a gentle simmer, cover and cook for 1 hour.

5. Add the potatoes, cover and simmer for another 30 minutes, until the potatoes are tender and the beef is fork-tender and has reached at least 145°F (63°C) in the thickest piece.

6. Taste and season with more sea salt and black pepper. Rest the stew, uncovered, for 5 minutes off the heat, then serve hot.