October 6, 2013 by dgarnett2013
Italian Beef Stew: Rory O’Connell
Secret is homemade tomato puree and good quality stewing beef. Try and get beef that has been really well hung. You can eat just as is or add extra ingredients eg mushrooms. But if adding mushrooms or other veg remove the cooked onion and carrot from the pot – the flavour is already in there and it allows the texture and appearance of the added veg to shine a bit more and makes for better appearance.
Chanterelles are wonderful. Button onions, braised until meltingly tender, cubes of celeriac, sliced celery, thick slices of tender leeks, large cubes of roasted pumpkin etc.
Stew is equally good day after cooking it, if not better.
Sprinkle with good lot of flat leaf parsley just before serving.
- 1 tab olive oil
- 1.35kg well hung stewing beef or lean flank
- 2 large carrots cut into 1/2 inch (1cm) slices
- 285g sliced onions
- 150ml red wine – good quality
- 150ml brown beef stock or best quality chicken stock eg roast chicken stock
- 250ml homemade tomato puree
- 140g sliced mushrooms
- 1 tab chopped parsley
- Salt and freshly ground pepper
Trim the meat of any excess fat, cut into 4cm cubes. Cook veg in big casserole, meat in large non-stick frying pan – do them in separate pans for speed.
Heat the olive oil in a casserole. Sweat the slices onions and carrots on a gentle heat with a lid on for 10 minutes.
Heat a little more olive oil in a frying pan until almost smoking – really hot.
Put the meat in the pan – do not overcrowd the pan or it will stew rather than brown. . Sear the pieces of meat on all sides and add to the casserole.
Deglaze the pan with the red wine, add the stock and tomato puree.
Bring to a simmer and add meat with all juices to the casserole, season with salt and pepper and a pinch of sugar. Liquid will barely cover the meat and veg, but veg will reduce in volumne and meat will drop down.
Cover and cook gently for 2 to 3 hours in a low oven 160 C.
As soon as the meat is tender, sauté the mushrooms of choice and add to the stew.
Taste and correct seasoning.
Sprinkle flat leaf parsley on top.
Scrape stalks like an artichoke. Brush off dirt using a pastry brush.
Saute in olive oil at high heat.
Made for lunch at Rupert Road.