Italian beef stew
This red wine beef, carrot and mushroom stew is full of rich flavour and fresh herbs, perfect to enjoy with mashed potato for a hearty supper
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
120
MINUTES
Ingredients
2 tbsp extra virgin olive oil
1.35kg well hung stewing beef or lean flank
2 large carrots cut into ½ inch slices
285g onions, sliced
1 heaped tbsp flour
150ml red wine
150ml brown beef stock
250ml homemade tomato purée, otherwise use best quality tinned tomatoes - pureed and sieved
175g mushrooms sliced
2 tbsp, chopped parsley
salt
freshly ground pepper
Method
Trim the meat of any excess fat, then prepare the vegetables. Cut the meat into 4cm (1½ inch) cubes. Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with a lid on for 8-10 minutes. Heat a little more olive oil in a frying pan until almost smoking.
Sear the pieces of meat on all sides, add to the casserole. Sprinkle in the flour over the meat stir and cook for 1-2 minutes. Add the red wine, stock and tomato purée together and bring to the boil. Deglaze the pan, with a little stock, scrape to dissolve the flavoursome sediment, bring back to the boil and then add to the casserole. Season with salt and freshly ground pepper.
Cover and cook gently for 2-2½ hours in a low oven, depending on the cut of meat, 160°C.
Meanwhile, sauté the mushrooms and add with the parsley to the casserole, 30 minutes approx. before the end of cooking. Serve with Polenta, mashed potatoes or noodles and a good green salad.
