Thu, 19 January 2023
INGRIDIENTS:
2 tbsp oil
200g pancetta or streaky bacon, chopped700g-1kg beef chuck, cut into small bite inch size piecesSalt & Pepper1 onion, diced
2 cloves garlic, minced~600-700ml red wine~1.5L beef stock
2 tbsp tomato purée
1 tin chopped tomatoes 3 large carrots, cut into 2-inch pieces300-400g mushrooms, quartered
3-4 sticks of celeryFresh thyme & Rosemary2 tbsp cornstarch
500g white potatoes
2 tbsp butter
100ml milk or cream
Fresh Parsley
METHOD:
1. In a large pot or casserole dish, add 2 tbsp of oil and brown off the chopped bacon for 4-5 minutes until golden. Remove from the pot when browned and set aside.
2. Add the beef chunks to the same pot and begin to braise and brown the outsides. Do not overcrowd the pot, make sure each piece has enough space (so the beef doesn't start to stew instead of frying). Season with black pepper.
3. When browned, remove and set aside with the bacon.
4. To the pot once again, add the onion and garlic to the pot and saute until golden and caramelized in the residual fats from the meats. Add the red wine to deglaze the pot and make sure all the bottom is cleaned and mixed. Allow the wine to cook off for 2-3 minutes.
5. Add the tomato purée and chopped tomatoes to the pot. Once reduced, add the beef, bacon, carrots, mushrooms, and celery (and any vegetables you have at home) to the reduced wine & onion mixture. Submerge with the beef stock and season with salt, pepper, rosemary and thyme. Allow to simmer for 2+ hours and stir on occasion.
6. To thicken the stew, dissolve the cornstarch in 2-3 tbsp of cold water and mix well into the stew.
7. Peel and boil the white potato in a separate pot, mashing in the butter and milk for a silky mashed potato. season with salt and pepper.
8. Serve the braised beef stew on a bed of creamy mashed potato and garnish with fresh parsley.
