{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Brown Stew

1 kg (2lbs 4oz.) Shin Beef
6 Rashers Streaky Bacon
5 Tablespoons Well Seasoned Flour
Olive Oil for cooking
4 Medium Onions (peeled and cut in chunks)
500g (1lb. 2 oz.) Carrots ( peeled and cut in rounds)
4 Bay leaves
Good Sprig Thyme
225 ml ( 8oz.) Red Wine (or Guinness or water)
2 tablespoons Worcestershire Sauce
2 teaspoons English Mustard
600ml (1pt) Beef Stock (made with a Stock Cube will do)
Heavy grating Black Pepper

Cut the beef into large bite sized pieces and toss in the seasoned flour.
(Keep any remaining seasoned flour)
Fry these in olive oil in batches until they get brown and crusty.
Put these into a large casserole.
Chop the rashers into pieces and fry in the oil until crisp.
Add these to the beef.
In the same pan and in the bacon fat fry off the onions and carrots until they colour then add these to the beef.
Toss the remaining flour into the fat in the pan and stir together well.
Add the wine,Worcestershire Sauce,mustard,stock,thyme and bay leaves to the pan and bring to the boil. Let it simmer for a few minutes to make sure it is lump free then pour into the beef in the casserole. Season liberally with black pepper.
Set the oven to Gas 4 , 175 C, 350 F.
Cook the stew at this temperature for 3 to 4 hours.
(After 45 mts check the stew it should be barely simmering, turn the temperature down if it is boiling) You may also need to top up the liquid with some water if it is drying out. A layer of tinfoil between the pot and the lid will help stop it drying out. After 2 hours 30 mts check the meat for tenderness. This stew (like most) is even better for being reheated.



October 16, 2006 11:27 AM | 0 Comments
  Martin Dwyer
Consultant Chef