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

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