Updated on Gluten-free RECIPES Savoury

Rangemaster Supperclub: Beef & Red Wine Stew

As part of the AGA Rangemaster Supper Club project, I was kindly sent a wonderful selection of ingredients from Riverford Farms Mystery Box. Not knowing what I would receive initially, the plan was to create something to create a winter recipe with a story behind it.

I’d never had a Riverford Farms delivery before but I was impressed with the quality of the ingredients included in the hamper.

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Here’s what I received:

VEGETABLES

  • Broccoli
  • Courgettes
  • Potatoes
  • Swede
  • Cabbage
  • Cherry tomatoes on the vine
  • Onions
  • Carrots

MEAT

  • Organic Beef Mince
  • Organic Diced Beef

I’d just like to point out here that unfortunately, the delivery came during a super busy time so I only had Sunday evening to make something before the produce would start to go out of date, and I didn’t want to waste anything. Food bloggers, you’ll understand the problem here – NO NATURAL LIGHT. In which case, the photos of the meal aren’t the best and I apologise at the lower than average quality of the snaps 🙁

BUT, looks aren’t everything, and I’m happy to say that the meal as a whole was delicious, hearty and ideal for a chilly, damp Sunday night. Cooking for both James and I, I enjoyed spending a couple of hours in the kitchen cooking up this feast (as opposed to just baking healthy sweet treats). I actually took inspiration from one of my favourite chefs, Gizzi Erskine’s Featherblade Bourguignon (from her Gizzi’s Healthy Appetite book, page 127) in terms of flavours for the sauce to cook the diced beef in – cheers love!

Once again, the photos don’t do the dish justice, but this meal certainly filled us up and warmed our tummies on a freezing January evening. Note: The ingredients listed in italics are those which I used from the Riverford box.

Beef & Red Wine Stew with Baked Mash & Chilli Veggies

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For the beef stew:

  • 1 tablespoon olive oil
  • 500g Organic Diced Beef*
  • 2 carrots*, chopped
  • 1 onion*, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato puree
  • 2 teaspoons buckwheat flour
  • 500ml Burgundy wine
  • 500ml gluten-free beef stock
  • 1 bay leaf
  • 2 rosemary sprigs
  • 3 thyme sprigs
  • 3 parsley sprigs
  • Salt and black pepper
  1. Season the diced beef with salt and pepper. Heat the oil in a large pan and add the beef, frying for 3-4 minutes on each side until browned. Transfer to a plate and keep warm.
  2. Keep the oil hot, then add the onion, carrots, celery and garlic. Cook for about 8 minutes, stirring regularly to prevent them from sticking.
  3. Add the tomato puree and cook for few minutes, then add the buckwheat flour and stir to coat the vegetables. Cook for 1 minute then pour in the wine and stock.
  4. Bring to the boil, add all of the herbs and stir well, then cover and simmer for about 1 hour, until some of the liquid has been absorbed and the meat is tender. (I made this in advance so the beef could stew for a few hours to really absorb the flavours, then when we were ready to eat I heated it up.)

For the baked mash:

  • 6 large potatoes*, peeled and cut into chunks
  • 3 tablespoons almond milk
  • 1 drizzle olive oil
  • Plenty of herbs and black pepper
  • Pinch of salt and paprika
  1. Preheat the oven to 190 degrees C and lightly grease a oven-proof dish.
  2. Bring a pan of water to the boil then add the potato chunks. Bring to the boil again then simmer for about 15 minutes until softened. Drain well.
  3. Return to the pan and mash with the almond milk until smooth and creamy. Season will and mix in the herbs and a little paprika.
  4. Spoon into the dish, drizzle with oil, sprinkle over more paprika and bake for 15 minutes, until golden and a slight crust has formed.

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For the green veggies:

  • 1 head of broccoli*, cut into florets
  • 2 large courgettes*, sliced
  • 2 large handfuls of spinach leaves
  • 1 garlic clove
  • Chilli flakes, paprika, salt and pepper
  • 1 tablespoon olive oil
  1. Bring a pan of water to the boil and add the broccoli florets. Simmer for about 10 minutes until tender, then drain.
  2. Heat the oil in a pan then add the garlic, chilli flakes and paprika. Cook for a few minutes, stirring constantly, then add the courgettes.
  3. Cook on a medium heat for about 10 minutes until softened, then add the cooked broccoli and spinach leaves. Continue cooking for a few minutes to heat the veg through and so it is all coated in the herbs and seasoning.

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Now you’re ready to dish up! Spoon the stew out onto plates, top with some mashed potato from the oven and a generous serving of vegetables.

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