Damson & Beef stew


  • Butter
  • 400g beef
  • 2 small onions
  • 2 sticks of celery
  • 2 carrots (white or purple – not orange!)
  • Small bunch of wild Garlic
  • 12 Damsons
  • Splash of red wine
  • 2 tsp freshly ground pepper
  • 2 tsp Salt
  • Water


Melt the butter in a pan or cauldron. Add the beef and fry for 5 – 10 minutes.

Roughly chop the onions, celery, carrots and garlic and add to the pan. Fry for a few minutes, stirring occasionally.

Stone and quarter the damsons and add to the pan, along with the red wine and salt & pepper.

Add enough water to just about cover everything. Bring to a boil and simmer for about an hour, until the meat is tender.

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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