Monday, August 08, 2011
Best Beef and Red Wine Stew-Wonderful for a Sunday Lunch
I saw this Beef Stew on TV the other day and was quite excited about all of the flavours.
I made it for the “Sunday Lynchers Lunch Club” that we have going, six of us once a month and it was a huge success, they loved it. Beautiful tender meat with a deep rich sauce, with Brussels Sprouts scattered in there. Ginger, herbs with a hint of citrus.
Originally, it called for Beef Cheeks but they are not easy to acquire, so I went for Cross Cut Blade steak. This is without doubt, in my opinion, the best cut of meat for casseroles.
All of that connective tissue, just melts away and you are left with tender pieces of beef.
The Chef on TV (I'm sorry, I don't know who he is, but he was French, and was guesting on Nevin's Home Cooking programme...) made a Bouquet Garni, which was excellent and also a little bag with dried Cepes.
I did that, but next time I will not bother with the bag of Cepes.
Obviously he didn’t want the actual mushrooms, just using them for flavour.
I think the best idea is to soak the cepes in water and use the liquor…perhaps one could use the actual plumped up mushrooms for something else.
I also made a quick stock, using the trimmings of the beef, carrots, and onions.
Sprig of thyme and a bay leaf
Some salt and freshly ground black pepper
Bring to boil and simmer for about 30 minutes
Strain and reserve
Waste not want not
So for 6 people
1 Kilo Cross Cut Blade Steak , fat removed and cut into 2-3 cms cubes
2 tablespoon flour
Salt and freshly ground black pepper
3 tablespoons Olive oil
3 Medium onions peeled and chopped
2 cloves garlic
3 medium carrots cut into rings
75 gms semi dried tomatoes
Make a Bouquet Garni of
Zest of orange
30 gms chopped ginger
Make another bag of dried cepes 25 g
Or alternatively, steep the mushrooms in boiling water, for about 20 minutes and reserve the liquor.
Bottle red wine
1/2 litre of water or beef stock
About 200 gms of Brussels Sprout leaves
Grated Ginger about 2 cms
Grated zest of a small lemon
Toss the cubed meat in the seasoned flour and brown in a skillet
Using 2 tablespoons of oil
Remove and place in your casserole dish
You will have to do them in batches
Add another tablespoon of oil and add onions
Season with sea salt and freshly ground black pepper
Saute till soft
Add garlic, semi dried tomatoes and carrots
Toss around and cook gently for another few minutes
Add red wine to pan to deglaze.
Bring to the boil
Reduce down for a couple of minutes
Meanwhile prepare your little bouquet garni
Add to casserole dish
Add to wine along with the Cepe liquor and the stock
Tip into casserole dish
Make sure the meat and vege are covered
Into a 180C oven
Cook for about 30 minutes
Turn down to 160C and gently cook about 2 hours
Just before it is ready
Blanche the Brussels Sprout leaves in boiling salted water for about 1 minute
Drain and run under cold water to keep the colour.
Toss in with the Stew
Grate the ginger and lemon zest over the top and serve with Mashed potatoes.
After they had gone look at the remains.
An excellent lunch
It was scary taking this piece of art apart.