As the colder months set in, few things feel more comforting than slow-cooked stews and bowls of soup.

This winter, UK Shallots is shining a light on the families behind the crop, sharing comforting traditional recipes that have been passed down through generations. 

One of these families is the Kitchens, who have been growing shallots for decades. For them, shallots are part of family life. Their Friday night beef stew simmered in the Aga and their British shallot twist on the classic French onion soup tell the story of simple, honest cooking rooted in British farming heritage.

The Kitchen Family – Rachel Kitchen

Our family doesn’t have a favourite recipe with shallots since we use them in nearly everything—my mum hasn’t used an onion in over 40 years! But if I had to pick two recipes to share, they would be: a simple beef stew and British shallot soup.

Friday nights were always stew nights in our house, with Mum throwing it together and cooking it in the Aga. It didn’t matter when we ate it, and it was usually served up with mashed potatoes, green veggies, and sometimes dumplings. I wasn’t always a fan, but seeing my Dad enjoy it so much with gravy, potatoes, and bread, it converted me. I hope I can get my daughter as excited about food too! The stew would be eaten as leftovers or made into soup, and on holiday, Dad would sometimes turn it into Boeuf Bourguignon. But the classic Friday night stew is the family favourite.

Beef Stew with Shallots

Serves 4

Ingredients:

  • 1kg good quality stewing beef (rather than stewing steak)
  • 6-8 round shallots, peeled and sliced
  • 2 tbsp flour, seasoned with salt and pepper
  • 1 beef stock cube
  • 4 carrots, peeled and cut into 3cm pieces
  • 1-2 tsp Worcestershire sauce (to taste)
  • 1 tbsp Bisto (for thickening, if required)
  • 2 tbsp oil (for cooking) For the shallot gremolata
  • 1 small round shallot, peeled and finely chopped
  • 1 bunch parsley, leaves picked and finely chopped www.ukshallot.com For further information please contact Pam Lloyd PR [email protected]; 0117 924 7220
  • Zest of an unwaxed lemon
  • Pinch of flaky salt Method:
  1. Preheat your oven to a low or medium heat (around 160°C/320°F).
  2. Heat the oil in a heavy-based casserole dish over medium heat. Add the peeled and sliced shallots and cook, stirring occasionally, until softened (about 5 minutes). Lift the shallots out of the pan with a slotted spoon and set aside.
  3. Add the stewing beef to the casserole dish and sear it, turning the pieces to ensure they are sealed on all sides. This should take about 5-7 minutes. You may need to do this in 2 batches, depending on the size of pan, so that the meat doesn’t overlap.
  4. Once all the meat is seared, return the shallots and all the meat to the pan and sprinkle the seasoned flour over and stir in well. Let the flour cook for 1-2 minutes to form a roux with the oil and juices.
  5. Slowly add enough hot water to cover the meat and stir well to combine. Add the carrots, bring it to a simmer and allow the mixture to thicken slightly.
  6. Crumble the beef stock cube into the mixture and stir it in. Add a dash of Worcestershire sauce for extra flavour.
  7. Place the casserole dish in the oven and cook for 1.5 to 2 hours, or until the beef is tender. Check occasionally, adding more water if needed to keep the meat covered.
  8. Meanwhile, stir the ingredients together in a small bowl for the gremolata and set aside.
  9. Once tender, taste the sauce and adjust the seasoning. If the sauce needs thickening, stir in 1 tbsp of Bisto to your desired consistency. Ladle the beef stew into warm bowls and sprinkle over a spoonful of gremolata just before serving.

ukshallot.com

Shallot Soup

Serves 4 Ingredients:

  • 500g round shallots, peeled and thinly sliced
  • 50-75g butter (cubed)
  • 25g plain flour
  • 2 pints (1.14 litres) of chicken or beef stock
  • 1⁄2 teaspoon of salt
  • 4 slices of bread (sturdy bread like baguette or ciabatta works well)
  • 100g Gruyère cheese or grated cheddar grated (either works!) Method:
  1. Melt 25g of butter in a large saucepan over medium heat. Add the sliced shallots and cover with a lid. Cook on low heat, stirring occasionally, until the shallots are soft and transparent (about 10 minutes).
  2. Remove the lid and continue to cook the shallots, stirring occasionally, until they turn golden brown (about 10-15 minutes). Be careful not to burn them. Stir in the flour and salt, and continue to cook for 2 minutes, stirring regularly. Pour over the stock and bring to a gentle simmer. Continue to cook for 30 minutes until the soup has thickened. www.ukshallot.com For further information please contact Pam Lloyd PR [email protected]; 0117 924 7220
  1. While the soup is simmering, butter both sides of the bread slices with the remaining butter. Sprinkle the grated cheese over the top of the bread slices. Place the bread on a baking sheet and bake in a preheated oven at 200°C (390°F) for about 5-7 minutes or until the cheese has melted and the bread is crispy.
  2. Ladle the soup into bowls and either place a slice of cheesy bread on top or ladle the soup over the bread. Serve immediately.

Please credit: ukshallot.com

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