Beef and red wine stew
2 cups stock
1 cup red wine
2 large carrots
5 baby potatoes
1 medium sweet potato
1 large brown onion
2 cloves garlic
2 tspns smoked paprika
oil for frying
Use a large stock pot or pasta pot with a good tight lid. Use marbled or medium fat beef, lean beef will become too tough in the stew.
Heat the oil in the pot and dice the onions, then sweat the onions.
Cube the beef and add to the pot, stirring occasionally until the meat is browned. Then add the bacon and brown.
While the meat is browning peel and chop the vegetables; cut the baby potatoes into quarters with the skins still on, the other vegetables should be a centimetre or so thick or they will lose consistency.
Any vegetables can be used, Vegetables should be cooked in the order of 'firmness' to ensure all items are ready at the same time. In this case we add the carrots first. Cook the carrots until they are bright and slippery with the meat juices, then add the sweet potato. Stir fry until the edges of the sweet potato pieces are slightly translucent, then add the normal potato and do the same.
Add the diced garlic and paprika and stir to coat the meat and vegetables.
Add the stock, here I have used a mix of home made chicken stock and commercial beef stock. The recipe is best with darker stock if you have it.
Then add the red wine, the liquid should reach the top of the stew ingredients. If they do not add more stock or wine to taste.
Leave to simmer on low - medium heat for at least 40 minutes or until the meat is at the desired consistency.
Service with crusty bread, perfect on a rainy day.
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