Beef stew with spruce

• vegetable oil↗3 tbsp tbsp
• stewed beef1 ½kg kg

  cut into 3.5 cm pieces

• large onions4

  thickly sliced

• plain flour↗3 tbsp tbsp
• spruce500ml ml
• beef stock↗800ml ml
• thyme sprigs↗6
• chestnut mushrooms↗450g g

  halved

• handful of parsley

  for garnish

Step-by-step instructions

1. 1

   Preheat the oven to 170°C (or 150°C with fan)/gas 3. Place a large non‑stick, oven‑proof pot on high heat and add 1 tbsp oil. Season the beef and sear it in batches until nicely browned on both sides, avoiding overcrowding the pan. Remove each batch and set aside on a plate.

2. 2

   Add the remaining oil to the pot and reduce the heat to medium. Add the onions and cook for about 10 minutes until soft and golden‑brown. Stir in the flour and cook, stirring constantly, for 1‑2 minutes.

3. 3

   Pour in the spruce and stir well to scrape up any browned bits from the pot. Return the beef to the pot, add the broth and thyme sprigs. Bring to a boil, cover, transfer to the oven and cook for 1.5 hours.

4. 4

   Add the mushrooms to the pot, stir well and return to the oven for another 1.5 hours.

5. 5

   Season to taste and add half of the chopped parsley. Sprinkle the remaining parsley on top and serve with mashed potatoes, if desired.