Friday, May 21, 2010
Served with rice, baby potatoes and a green salad this is the perfect dish for entertaining a crowd. In my butchers the cut of beef that is pre diced is shin, which benefits greatly from stewing for long periods so therefore is ideal for this dish. Diced sirloin steak would break down too much in any dish which requires slow cooking. You can chose any wine you like, but don't cook with any wine that you wouldn't drink.
2lbs shin beef, diced
50g plain flour
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, peeled and chopped
pinch of freshly grated nutmeg(optional)
1 tbsp tomato puree
500mls red wine
200mls beef stock
200g mushrooms, quartered or sliced
3 fresh thyme sprigs
2 bay leaves
2 sprigs parsley
salt and freshly ground pepper
25g/1oz plain flour
1. Sprinkle the beef with the flour and season with the salt and pepper.
2. Heat half the butter with 1 tbsp of oil in a large saucepan. Add the beef, in batches if necessary, and cook until the beef is sealed and brown (about 5 mins). Transfer to a plate.
3. Add another knob of butter with a little oil to the pan, add the onions and garlic. Cook on a medium heat for about 5 mins, until the onions are soft but not coloured.
4. Return the beef to the pan. Add the wine, beef stock, tomato puree and pinch of nutmeg. Bring to the boil. Turn down the heat and add the herbs.
5. Cook for approx 2 hrs on a low heat.
6. Remove the herbs from the pan and add the cream. Make the roux by melting the butter in a separate saucepan, add the flour and cook for 2 mins. Whisk in the roux to the boiling sauce. Allow to thicken for 8- 10 mins.
7. Meanwhile saute the mushrooms with a knob of butter in a separate saucepan. Add to the beef mixture.
8. Check the seasoning. Serve with rice and baby boiled potatoes or mashed potatoes.