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B00MH34DSPL4T

B00M's Beef Stew

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Ingredients (Serves 4):
1 tablespoon Unsalted Butter
2 tablespoons Olive Oil
900g Beef Flatiron Steak or Chuck (trimmed and cut in to 12 pieces)
150g of pancetta (trimmed pork belly if you can't get a whole piece of pancetta)
1-2 finely Chopped Onion
1 tbsp Finely Chopped Garlic
1 tbsp All-purpose Flour
750ml  Dry Red Wine (try a Chateau Clauzet, or even a Beronia Dos Maderas for a darker flavour)
2 Bay Leaves
1 Thyme Sprig
15 Pearl Onions (peeled but not chopped)
15 Cremini Mushrooms
15 Baby Carrots (peeled)
Salt
Ground Tellicherry Pepper
Sugar
Chopped fresh parsley (Garnish)
 
 
Required Equipment:
Cast Iron Casserole Dish
Medium Saucepan
Large Skillet
 
 
Method:
1: Preheat Oven to 180 degrees

2. In a large cast iron casserole dish melt the butter in 1 tbps of olive oiled on the hob on a low heat.

3. Arrange the meat in the casserole in a single layer and season with salt and pepper.

4. Cook over a moderately high heat, turning occasionally untill browned on all sides (about 6-8 mins)

5. Add the chopped onion and garlic and cook until the onion is softened (about 5 mins)

6. Add the flour and stir to coat the meat with it, add the wine, bay leaves ans thyme,

7. Season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the dish.

8. Cover the dish and put it in the oven, and cook for 2 hours.

9. In a saucepan cover the pancetta with 2 cups of water and bring to a boil, reduce the heat and simmer for 30 minutes
 
10. Drain the pancetta and slice it in to 1cm thick section, then cut the slices in to 1cm wide lardons.

11. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots.

12. Add the remaining 1tbsp of olive oil, 60ml of water and a large pinch of sugar, salt and pepper.
 
13. Bring to a boil, cover ans simmer until almost all the water has evaporated.

14. Uncover and cook over a high heat, tossing until the vegetables are tender and golden browned.


Serving:
To server, stir some of the vegetables and lardons into the stew, then scatter the rest on top as garnish along with some parsely.
Edited by B00MH34DSPL4T

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