November 20, 2007
Around this time of the year I develop a deep desire for the comfort of eating a stew.
I have this nasty feeling that stews are no longer made, it is getting more and more difficult to get the sort of beef needed for a stew, ideally a piece of shin which has the sinew to survive the long cooking process and still remain together and juicy.
For anyone out there who has given up on stews here is a reminder.
(for 4 to 6)
110g (4oz.) Streaky Rashers
1 Kg.(2 lbs) Stewing Beef
2 Tablespoons Olive Oil
2 Tablespoons Flour
3 Sticks Celery
Sprig of Thyme
Half Bottle Red Wine
Half Pint Stock
Salt and Black Pepper
Cut the bacon and the beef into chunks, peel the onion and cut that and the carrots and the celery into chunks.
Toss the flour and some salt and pepper over the beef in a bowl and coat it.
Put the olive oil in a pan and cook the rashers in this until brown and crisp.
Transfer the rashers into a casserole but leave the fat in the pan.
In this pan cook the beef cubes, in batches until brown all over (keep the flour the is left in the bowl) then toss these pieces on the rashers, again leaving the fat in the pan.
In the same pan cook the vegetables until they too acquire some colour then toss these on the meats.
Toss the remaining flour on the remaining fat in the pan and stir these together.
Add the stock and the wine and bring to the boil, season with salt and pepper and then add these to the casserole with the herbs.
Put on the lid and then cook at Gas2 150C 300F for about 2 hours.
Test the meat, if it is not tender enough leave it in for another 30 mts.
Eat with baked potatoes, mashed potatoes or Rice.