Who doesn't love a hearty beef stew? I know I certainly do! This fragrant casserole is easy to prepare with outstanding results.
Ingredients
1 kg
chunk steak, cut into cubes
2
onions, roughly chopped
1
bouquet garni
6
black peppercorns
1 tbsp
red wine vinegar
1 bottle
full-bodied red wine
3-4 tbsp
olive oil
3
celery sticks, thinly sliced
1/2 cup
plain flour
1 1/4 cups
beef stock
2 tbsp
tomato puree
2
garlic cloves, crushed
6 oz
chestnut mushrooms, halved
14 oz can
artichoke hearts, drained and halved
chopped fresh parsley and thyme to garnish
creamy mashed potatoes to serve
Instructions
About this Recipe
Bouquet Garni [boo-KAY gahr-NEE] A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a CHEESECLOTH bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.
1.
Place the meat in a bowl. Add the onions, bouquet garni, peppercorns, vinegar and wine. Stir well, cover and leave to marinate overnight.
2.
The next day, preheat the oven to 160 C/325 F. Strain the meat, reserving the marinade. Pat the meat dry with kitchen paper.
3.
Heat the oil in a large flameproof casserole and fry the meat and onions in batches, adding a little more oil if necessary. Remove and set aside.
4.
Add the celery to the casserole and fry until lightly browned. Remove and set aside with the meat and onions.
5.
Sprinkle the flour into the casserole and cook for 1 minute. Gradually add the reserved marinade and the stock, and bring to a boil, stirring. Return the meat, onions and celery to the casserole, then stir in the tomato puree and the garlic.
6.
Cover the casserole and cook in the oven for about 2 1/2 hours. Stir in the mushrooms and artichokes and cook for a further 15 minutes, until the meat is tender. Garnish with fresh parsley and thyme, and serve with hot creamy mashed potatoes.
