The Classic Beef Oxford recipe is one of my all time favourites. It’s a real hearty meal for all the family to enjoy or if you are having guests over as it is very simple and will not take up to much of your time once you get all the recipe’s ingredients for the Beef Oxford on the go.

The Ingredients that are here for the Beef Oxford are for 4-6 people.

3lb Stewing Steak

1.5o flour

2oz dripping

Ground salt and pepper

8oz onions peeled and sliced (1 large onion or 2 medium sized)

2 gloves of garlic

4oz of mushrooms, cleaned and sliced

1 green pepper, sliced

2 tbsp apricot jam

1/2 pint red wine

1/2 beef stock

Cooking time 2-2.5 hours

1. Cut the meat into pieces, put in a polythene bag or bowel with the flour and toss until coated

2. Melt the dripping in a pan and fry the meat quickly until brown

3. Add all the remaining ingredients, including any flour that was left over, bring to the bowel

4. Cover and simmer for 2 – 2.5 hours or until the meet is tender.

5. Make sure that you stir it occasionally.

Variations of Beef Oxford Include:

New Potatoes – To fill the Beef Oxford dish out a little why not add some half cut new potatoes in the pot after about half an hour. Make sure that you keep an eye on the stoke level as you may need extra as it starts to reduce.

Sultana’s – If you have a sweet tooth you could add a hand full of saltanas after about half an hour, make sure that you buy good quality ones as they hold more juice.

Mushrooms – With the Beef Oxford Recipe it is not specified what mushrooms to use. Chestnut are probably the best but you could try others (Oyster, Shittake). If you use the Chestnut mushrooms keep them whole as they reduce in size a lot once cooked and it makes the dish more chunky.

Beef Stock – To make this dish extra special you could buy quality ready made beef stock available from all supermarkets now. This will give the dish more of an edge to it and will add to the flavours making them more rich.

Beef Steaks – Why not try stewing whole pieces of Beef steak (one to each person) instead of the cut up smaller pieces. This may cost a little extra but would be great if your having guests over.

Source by Simon Flegg