Farmhouse Chuck Roast Stew with Winter Veg

After a long day out in the fields we love coming back in to a melt in the mouth roast with an unctuous velvety gravy and soft root veg. Even better if it’s teamed with baked potato and lots of butter! We always have a good array of roasts available, from chuck roasts to legs, click here to visit our shop!. But one of our go-tos for a Sunday lunch is a chuck roast cooked simply with lots of Broughgammon stock and a good plug of wine. Here we’re sharing our favourite recipe for a farmhouse stew which was also featured in the book, Love of The Land by Jenny Jefferies. 

You’ll Need:

650g rose veal chuck meat

olive oil

1 red onion roughly chopped

1 tbsp flour

1 tbsp tomato puree

3 carrots roughly chopped

1 parsnip roughly chopped

1 leek roughly chopped

5 cloves garlic finely chopped

600ml Broughgammon rose veal stock

250ml white wine

Method:

Preheat your oven to 180C 

Heat a splash of olive oil in a thick bottomed pan and brown the roast all over.

Set the meat aside, add the onion and garlic and cook until soft. Add the flour and cook off for a couple of minutes

Add the veg, tomato puree. Place in the meat. Add in the stock and wine. Bring to a boil. 

Reduce down heat cover with a lid and cook for 2 hours in a low oven or on a low hob.