Ultimate Beef Stew
Beef, red wine, herb dumplings. This is it!
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Difficulty and servings
Serves 6
Preparation and cooking times
- Add oil to an oven proof casserole or metal stewing pot and heat until it is smoking. If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the strew is simmering. It is good economy to buy a whole role of brisket from your butcher. When you are about to start cooking, rince it under the tap to remove that 'sweat' that it generates in the fridge.
- Preheat the oven to 160C. Sear the beef in batches on all sides to get brown caramalisation of the meet. Remove from the pan and set to one side. Add the onions to the pan and cook down, stiring all the time. When done stir in the flower and mix. Add the water, stock cubes, red wine and tomatoe puree. Mix and make sure everything is disolved. Return the beef to the mix and throw in the carrots and mushrooms. To give it some extra flavour richness, add 2 tbs Worcestershire Sauce.
- Transfer the cooking pot with the lid on to the oven for 1 hour 40 minutes with the lid on, or in the slow cooker on high for 1 hour then 5-6 hours on low (or just 6-7 hours on auto).
- crank the oven up to 200C. Throw the bread into a food processor and blitz! Throw in the baking powder, salt and herbs. Throw in the butter and blitz again until the butter disappears. Add the eggs and blitz again until a wet sticky dough is formed. You can of course do this by hand using a grater for the bread and mixing with a spoon. Open the stew pot and take small pieces of dough and form into dumplings (around the size of a satsuma). Add to the stew and close the lid. Put the stew in the pre-heated oven for 20 minutes. If using a slow cooker, add when the cooker goes down to the 'low' setting.
- Serve ladled into a bowl with some fresh chopped parselly spinkled on top. Goes great with a glass of robust red wine or English Pale Ale.
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http://www.bbcgoodfood.com/recipes/1403634/
http://www.bbcgoodfood.com/recipes/1403634/
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Ingredients
- For the Ultimate Stew
- 1 Kg Brisket (cut into 3cm x 3cm chuncks)
- 300ml red wine (Merlot is great, but anything robust)
- 500ml water
- 2 stock cubes
- 4 carrots (chopped)
- 2 onions (chopped)
- Sunflower Oil
- 2 tbs tyme
- Salt & pepper
- 25g Flower
- 2 tbs tomato puree
- 250g Closed Cup mushrooms (whole)
- 3 cloves garlic (chopped)
- Worcestershire Sauce
- For the Ultimate Dumplings
- 100g Bread
- 140g butter (cubed)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbs freshly dried (good bunch fresh) parsely + extra for serving
- 1 tsp dried tyme
- 2 eggs (beaten)
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Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
- For the Ultimate Stew
- 1 Kg Brisket (cut into 3cm x 3cm chuncks)
- 300ml red wine (Merlot is great, but anything robust)
- 500ml water
- 2 stock cubes
- 4 carrots (chopped)
- 2 onions (chopped)
- Sunflower Oil
- 2 tbs tyme
- Salt & pepper
- 25g Flower
- 2 tbs tomato puree
- 250g Closed Cup mushrooms (whole)
- 3 cloves garlic (chopped)
- Worcestershire Sauce
- For the Ultimate Dumplings
- 100g Bread
- 140g butter (cubed)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbs freshly dried (good bunch fresh) parsely + extra for serving
- 1 tsp dried tyme
- 2 eggs (beaten)
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14 June 2011
pynner rated and commented on this recipe
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22 June 2011
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