Thursday, 17 December 2009

Recipe: Melt In Your Mouth Beef Stew

Ingredients - (serves 4)


olive oil
2 red onions, peeled and chopped
2 carrots, peeled and chopped
1/2 celeriac, peeled and chopped or 3 sticks of celery, chopped
4 cloves of garlic, chopped
few sprigs of fresh rosemary, or 1 tbsp of dried
2 bay leaves
1 cinnamon stick
1 kg beef, cut into bite size pieces
salt and pepper for seasoning
1 tbsp flour
1 x 400g tins tomatoes
2/3 bottle red wine

Method -

Preheat oven to 180c.

In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs and cinnamon for 5 mins until softened slightly.

Meanwhile toss the pieces of beef in a little seasoned flour, shaking off any excess.

Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.

Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is really tender.

Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs.

This is quite a rich, expensive dish, to make it less rich and slightly cheaper, reduce the meat to 1/2 and increase the vegetables and reduce the wine by half to 250ml and make up the 250ml with beef stock.


This recipe came from Cook With Jamie published by Penguin

No comments:

Post a Comment