These beautiful winter days make me want to curl up with good red wine and good food.
The secret to any good stew or casserole is patience. But, the ingredients, of course, also play a very important role. Essentially what you want from a stew is big flavor and beautifully tender meat.
Ask your butcher for advice on the best cuts of meat and source the freshest vegetables you can get your hands on.
The quality of our food really lie in the quality of the ingredients.
ingredients | serves 6 | patience
1.2kg stewing beef, bone in, cut into smaller cubes
1 large onion, chopped
4 garlic cloves, sliced or chopped
4 large carrots, cut in similar sizes as the meat
300g small (baby) onions
500ml beer or ale
2.5C beef stock
2T tomato paste
2 rosemary sprigs, leaves only
4 thyme sprigs, leaves only
4 bay leaves
1T brown sugar
1/2t black pepper
fresh parsley, garnish
Preheat the oven to 175 degrees C.
Dredge the meat with the flour. Heat olive oil in a large oven proof skillet and brown the meat on all sides. Set aside.
Without wiping the skillet, heat a little more olive oil and saute the chopped onions until translucent. Add the tomato paste to the skillet and cook for about one minute.
Add the carrots, baby onions and garlic and cook for about two minutes. Pour the beer into the skillet and deglaze the pot while scraping the bits from the bottom. Leave to simmer for about three minutes.
Add the herbs, sugar, salt & pepper to the skillet and stir through. Add the meat to the pot and slowly pour the beef stock around it.
Bring everything to a gentle boil. Cover the skillet with a lid, leaving it slightly tilted to allow more steam to evaporate while cooking.
Carefully place the skillet into the preheated oven and cook for 2.5 – 3 hours, stirring halfway through cooking.
If you would like a thicker sauce, mix two teaspoons corn flour with two teaspoons water. Add it to the pot and bring it to a gentle simmer.
Garnish with fresh chopped parsley and serve with mash or basmati rice.
From my kitchen to yours, with love x