Elderberry and bramley apple beef stew
This winter stew utilises the earth and wholesome flavours of elder berries and the tart sweetness of bramley apples to create this true winter masterpiece. Even better – if you don’t eat all of it at once use the left overs to make and elderberry and bramley apple, beef pie for tomorrow.
Ingredients to serve 6:
3 onions, peeled and roughly chopped
500g carrots, roughly chopped
600ml beef stock
800g stewing beef, in cubes
3 garlic bulbs
300ml elderberry wine, or blackberry wine (or other red wine)
12 whole elderberry heads
6 medium bramley apples, cored
In a large bottomed over safe dish or baking tray heat some oil on the hob and brown the beef cubes all over 3-4 minutes
Add the carrots and onions and cook for a further 3 minutes
Add the garlic, beef stock and wine, put the lid over your dish or tightly secure tinfoil over the top.
Place in a pre-heated over to 160C and leave to cook for 2hrs
Remove from the oven, remove the lid and put in the cored apples, making sure they’re fully submerged and elderberry heads
Place back in the oven for a further 5 minutes, or until the apples are softened
Serve up so that everyone gets one apple and two elderberry heads
Enjoy with thick cut bread to soak up excess juices.