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    Chargrilled Ribeye of Welsh Black Beef with Beef Stew

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    Chargrilled Ribeye of Welsh Black Beef with Beef Stew

    Serves: 6


    • 500g fatty stewing steak, cubed
    • 50ml olive oil
    • 2 onions, roughly chopped
    • ½ bottle red wine
    • 1 litre beef stock
    • 6 bay leaves
    • 30g tomato purée
    • 1 whole head garlic, with the top third cut off
    • 1 parsnip, cubed
    • 100g celeriac, cubed
    • 450g shallots, peeled and sliced
    • 50ml balsamic vinegar
    • 600g mashed potato
    • 750-850g ribeye joint, sinews removed


    1. Seal the stewing steak in the olive oil in a very hot, heavy-based saucepan for a few minutes each side. This may need to be done in a few batches to allow the meat to brown properly. Add the onion and continue to seal until well browned.
    2. Add the wine and cook until it reduces to a glossy syrup. Add the beef stock, put a lid on the pan and simmer very gently for 4 hours. Add the bay leaves, tomato purée, garlic, parsnip and celeriac and simmer for a further hour.
    3. Cook the shallots on a very low heat in a heavy-based pan with the vinegar. Cook until the vinegar has all been absorbed and the shallots are almost dry. This should take about an hour.
    4. Strain the contents of the stew, so that the liquid is removed from the solids. Remove 18 uniform pieces of beef and set aside. Take out the garlic, parsnip and celeriac and put in a bowl. When cool, squeeze the garlic cloves and reserve the soft flesh. Mash these cooked vegetables and garlic and add to the mashed potatoes. Pick through the remaining stew (not the reserved pieces of meat) and take out the rest of the meat pieces. Pull these pieces apart so that they form strands and fold through the mashed vegetables.
    5. Reduce the stock by half. It should be dark, thick and glossy.Add half of the reduced stock to the cooked shallots until you have a thick "marmalade". Season. Add the other half of the sauce to the 18 pieces of beef. Warm slowly.
    6. Form the potato mixture into 6 cakes and dry-fry in a non-stick pan until browned both sides.
    7. Cut the beef joint into 6 equal steaks, brush with olive oil and season very well. Griddle the steaks on a preheated griddle until cooked to your liking (1-2 minutes per side will be rare).
    8. To serve, place a potato cake on each plate, then place 3 pieces of the stewed beef around the plate. Put a steak on each potato cake and spoon the remaining sauce around the stewed beef. Place a spoonful of the shallots on top of the steak.

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