Beef and blackberry stew

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Serves: 4

By SmugColditz

(1 Vote) 1


  • 65g flour

  • 1 red onion

  • 2 bay leaves

  • 3 cloves garlic

  • 2 pints boiling hot stock

  • 50g butter

  • 500g braising steak (preferably shin beef)

  • 1 tbsp blackberry jam heaped

  • 1 bowl mushrooms


  1. Chop the meat with a sharp knife into bite-sized chunks. You can buy ready chopped if you have more money than time, but it is a one minute job.
  2. Put all the flour into a dish, and mix the beef around in it until it is thickly flour coated. Discard any leftover flour.
  3. Heat a large frying pan with the butter in, and gently place the beef into the hot butter. After 2 minutes, turn it over in the hot fat and do the other side.
  4. In the meantime, chop the onion and mushrooms and put in large casserole dish with the garlic and the bay leaf.
  5. Pour 1.5 pints of the stock on top of this, and mix the blackberry jam into the remaining half pint of stock. Stir well.
  6. Tip the beef and any juices into the casserole dish, and put the frying pan back on the hob. Pour the jam/stock mix into the pan, and use a whisk to scrape all the yummy bits up. Pour this into the casserole dish.
  7. Put a lid or foil over the dish, and bake in oven at 170C/Gas Mark 4 for about four hours, removing the lid for the last hour.

Handy Hint

Freeze any leftover stew immediately or you will sit and dip crusty bread in it all night. And get immensely fat.

Additional Information

  • mushroom

  • beef

  • Can Freeze

  • Make Ahead

  • Slow cooker

  • Jam and chutney

  • Meat

  • Winter

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • SmugColditz 27/10/08 19:19

    Most kids wll probably eat it but I have a 2 year old, so if you have fussy buggers, it's probably best to cut the onion and mushroom either molecularly small, or removably large. The sweetness lends itself well to tempting the usual stew refusers.