The Sunday Mail
There is no reason why beef stew has to taste bland and have tough texture.
For tough cuts of meat, slow cooking gives a flavourful delicious stew, enjoy.
Ingredients: (Serves 4)
One tablespoon olive oil;
400g beef shin, chopped into 4cm chunks;
Two medium onions, peeled and chopped;
Two carrots, peeled and chopped;
Two celery stalks, chopped;
One onion, the white part only, chopped;
4 garlic cloves, peeled and chopped;
Two tablespoon tomato purée;
Two bay leaves;
Few fresh thyme sprigs, chopped;
Few fresh parsley sprigs, chopped;
400ml red wine;
400ml beef stock;
Two tablespoon plain flour;
Salt and Pepper seasoning to taste.
Preheat the oven to 160°C.
Heat the olive oil in a large pan – (with a lid, that can be used in oven and on the stove top), cook the meat in batches until it is golden brown.
Remove the meat and leave to the side in a bowl. Throw the onions, carrots and celery into the pan and cook on a fairly low heat for 15 minutes or until the vegetables have softened and gone slightly golden.
For the last 2 minutes of cooking add in the garlic.
Stir in seasoning, salt and pepper and cook for 30 seconds then the tomato purée and cook for another minute.
Add the flour, bay leaves, thyme, parsley, wine and stock.
Place the meat and all of its lovely juices back into the pan. Give it a good stir, then put the lid on and place in the oven for two-and-a-half hours. You want the meat to be really soft and the sauce to thicken and become rich.
Serve with mash, sadza and relish. BBC
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