Also known as Grandad’s Stew, this meal was a staple within our family’s cooking. I have nothing but fond memories of it.
Serves six
Ingredients:
1 kg of rump steak cut into slices (cheaper cuts can be used)
1 large white onion finely chopped
6 or more sticks of celery finely chopped with the strings removed
500ml of beef stock (oxo cubes can be used)
Add a good glug of red wine (wine that’s good enough to drink)
Seasoning to taste (sea salt, freshly ground black pepper and a dash or Worcestershire sauce)
Method In a frying pan, brown the meat on high heat, a few pieces at a time, to seal in the juices.
In the same pan, to benefit from the meat juices, melt 28g of butter and sauté the onions and celery until translucent.
Add together in a pot and add the stock.
Bring to a boil and simmer for an hour.
Add the wine and simmer for a further half an hour.
Simmer for a further half an hour if meat is not as tender as you would like or if you have made in advance and are reheating.
Serve with buttery mashed potatoes and green vegetables
Featured Image Credit: Ann MacTaggart
Third year journalism student. 2025/2026 Lifestyle and Comment Editor at Brig. Published in The Yucatán Times, Mi Campeche and The Mourning Paper. Host of From the 40s with Air3Radio.
