This rustic and satisfying beef and pheasant stew is a must for an autumn dinner party. It is easy to make ahead and tastes fantastic warmed up the next day - this recipe is a real keeper.
8 people made this
3 tablespoons olive oil
1 pheasant, jointed
450g braising steak, diced
450ml beef stock
2 large onions, chopped
110g mushrooms, sliced
2 tablespoons plain flour
150ml white wine
1 tablespoon red wine vinegar
chopped fresh thyme, to taste
salt and pepper, to taste
4 tablespoons red currant jelly
Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat the oven to 180 C / Gas 4.
In a large frying pan over a medium heat, warm the oil then brown the pheasant joints. Transfer to a lidded ovenproof casserole dish. In the same frying pan, add the steak and brown on all sides. Add the beef stock and bring to a simmer, then transfer to the casserole dish. In the same frying pan add the onion and mushrooms and cook until soft. Sprinkle over the flour and stir, then transfer to the casserole dish. Into the casserole dish add the remainder of the ingredients. Cover.
Bake in the preheated oven for 2 hours, or until the beef and pheasant are tender. Remove from the oven and serve in warmed bowls.