Gwynedd Mobile Kitchen dish ...


  • 2-3tbsp olive oil

  • 1.2 kg stewing beef, diced

  • 2 marrow bones

  • 1 onion, peeled and chopped

  • 3 potatoes, peeled and chopped

  • 1 swede, peeled and chopped

  • 2 leeks, chopped

  • 2 carrots, peeled and sliced

  • 2 bay leaves

  • Sea salt and pepper

  • 1.5l Beef stock, to cover

  • Crusty bread, to serve


  • 1.

    Pre-heat oven to 150C/300F/Gas 2.

  • 2.

    Heat the olive oil in a large casserole dish and brown the diced beef until nicely coloured.

  • 3.

    Add the marrow bones to the pan and heat for a further 2-3 minutes.

  • 4.

    Remove the beef and marrow bones from the pan and set aside.

  • 5.

    Add the chopped onions to the pan and sweat off for 1-2 minutes in olive oil.

  • 6.

    Stir in the potato and swede, and cook for a further few minutes before adding the chopped leeks, carrots and bay leaves. Season to taste with salt and pepper and heat for a further 1-2 minutes.

  • 7.

    Add the beef and marrow bones back to the pan then pour in enough beef stock to cover. Cover with a lid and transfer to the oven and cook for approximately 2 ½ -3hours or until the beef is tender.

  • 8.

    Remove from the oven, spoon onto serving plates and serve with a wedge of crusty bread.

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