Rosemary rump steak stew with leeks and parmesan

Serves 4

INGREDIENTS

  • 450g organic grass-fed or retired dairy rump steak – I used this one at COOMBE FARM ORGANIC
  • 1 tablespoon organic butter
  • 300ml organic beef bone broth – I love this one from BOROUGH BROTH CO
  • 3 leeks sliced
  • 1 garlic clove peeled and crushed or finely sliced
  • 150ml red wine (get a decent bottle that you want to drink afterwards!). Check out PULL THE CORK for some crackers!
  • 1 tablespoons fresh rosemary chopped
  • 1 cup grated fresh parmesan
  • Sea salt and black pepper

METHOD

Heat the oven to 170C. Cut the steaks into smaller square chunks around 2 inches. Season with a generous couple of pinches of salt and pepper. Heat the butter in a large saucepan (that has a lid as you will need it later) on a medium heat and add the steak chunks. Cook for a couple of minutes until nicely browned turning so you cook evenly. Transfer to a bowl. Then add the sliced leeks to the saucepan and cook for 5 minutes. Add in the garlic and cook for a further minute. Add the cooked steak chunks, broth, wine and rosemary. Bring to the boil and then remove from the heat. Cover the pan with lid and put in the oven for 1 1/2 hours.

Whilst the beef is cooking you can prep your side veggies. I love buttery mashed potato or you can try cauliflower puree instead. Green beans are definitely a winner. Boil these briefly so you still have the al dente texture. Add butter to the hot beans and a very generous pinch of black pepper.

When you are ready to plate up sprinkle the fresh parmesan over the stew and enjoy with a glass of red wine on the side!