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Posts Tagged ‘Stew’

Daube of Beef

Daube of Beef

This dish was traditionally cooked in a glazed clay pot. However these have successfully been replaced by cast-iron casseroles, like our favourite oval shaped one from le Creuset. It keeps the heat stable which makes it perfect for the long and slow cooking required for this dish. Very like our Chianti Beef recipe but with a few French touches.

Wine Suggestion: with a nod to the French origins of this dish we’d suggest a good Gigondas from the Rhone to match. With rich brambly fruit, good spicy tannins and a touch of elegant leathery development the Grapillon d’Or Gigondas was immensely enjoyed last time we cooked this, but other GSM (Grenache-Syrah-Mourvedre) blends from around the world would work well too.

Daube of Beef – serves 6

  • 1.2kg shin of beef, cut into large pieces
  • 4 tbsp plain flour, well seasoned
  • oil for frying
  • 200g smoked bacon lardons
  • 2 onions, diced
  • 2 celery sticks, sliced thickly on a diagonal
  • 4 carrots, sliced thickly on a diagonal
  • 4 cloves of garlic, crushed
  • 750ml red wine
  • 2 tbsp tomato purée
  • 2 cloves, ground
  • 2 bay leaves
  • 2 strips of orange peel
  • flat-leaf parsley, to serve

Heat the oven to 150ºC/Fan 130ºC/Gas 2.

Toss the beef in the seasoned flour (we shake them together in a large freezer bag).

Heat 2 tbsp of oil in a large non-stick frying pan and brown the beef in batches before transferring with a slotted spoon to a large casserole dish with a lid. Add the bacon to the frying pan and cook until brown and crispy, then scoop out and add to the casserole with the beef. Cook the onions until golden and caramelised then add these to the beef. Finally fry the carrot and celery until just starting to colour. Add the garlic and cook for a minute then add to the beef. Add a splash of wine to the frying pan to deglaze, stirring to scrape any crusty bits from the bottom of the pan, then tip into the casserole. Add the rest of the wine to the casserole and bring to a simmer. Stir in the tomato purée, cloves, bay leaves and orange peel.

Transfer the casserole to the oven and cook for 2½ hours or until the meat is very tender – leave the lid off for a while at the end if you want the sauce to thicken to bit. Scatter with the parsley to finish.

(Original recipe by Lulu Grimes in BBC Olive Magazine, September, 2012).

 

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Venison & Chorizo Cassoulet

Cassoulets are rich gamey stews with white beans and baked in the oven; they are perfect for cold winter days. We used a very lean cut of venison and were concerned about the long cooking time, but as the temperature is so low, the meat becomes meltingly tender. This couldn’t be easier to assemble and gives you plenty of time to relax and read a book by the fire.

Wine Suggestion: Ideally you would pair this with an equally rich & gamey wine – perhaps an old Northern Rhône Syrah, a red Burgundy or a good Oregon Pinot Noir.

Venison & Chorizo Cassoulet – serves 4

  • 600g venison, diced
  • 100g cooking chorizo, diced
  • 20g butter
  • 50g mushrooms, sliced
  • 1 red pepper, diced
  • 1 red onion, diced
  • 1 clove of garlic, peeled & chopped
  • 150ml red wine
  • 2 tbsp plain flour
  • 200g tinned haricot beans, rinsed and drained
  • a pinch of dried tarragon
  • 2 tsp redcurrant jelly
  • 300ml chicken stock

Heat the oven to 150C/Fan 130C/gas 2.

Put all of the ingredients into a casserole with a lid. Stir, season well and cover with the lid.

Cook in the oven for 2½ – 3 hours, or until the meat is very tender.

If the sauce is a bit thin, transfer the dish to the hob and simmer gently with the lid off until you get a nice consistency.

That’s it!

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Beef shin braised in Chianti

Take a shin of beef and braise it for hours in a bottle of Chianti until it can be carved with a spoon … what’s not to like!

Wine Suggestion: the obvious choice is Chianti but given the richness and depth in the food make sure it is one with a bit of depth; younger, or more basic Chianti is just too light. We tried one by Tenuta Sant’Alfonso which comes from a specific vineyard with clay-rich soils which was opulent and fuller structured. It had licorice, dark cherry and mocha flavours which was a great match.

Tuscan slow-cooked shin of beef with Chianti – serves 6

  • 1kg beef shin, off the bone
  • olive oil
  • 2 large onions, finely chopped
  • 3 sticks celery, finely chopped
  • 1 carrot, finely sliced
  • 750ml Chianti or other robust red wine
  • 4 tbsp tomato purée
  • 4 bay leaves
  • 150ml beef stock

Heat the oven to 180C/fan 160C/gas 4.

Season the meat, then brown in a large casserole with a little olive oil.

Remove the meat and cook the onions, celery, carrot and garlic until softened, adding a bit more oil if needed.

Pour in the wine and bring to the boil before adding the tomato purée, bay leaves & beef stock.

Return the beef to the pan and bring to a simmer.

Cover with a lid and cook in the oven for 4 hours or until the meat falls apart.

When ready, pull the meat into chunks and stir through the sauces.

Serve with mash or fresh pappardelle pasta.

(Original recipe from BBC Olive Magazine, September 2015.)

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Aubergine & Lamb Stew

This is not the best looking dish but who cares when it tastes this good. To quote Itamar Srulovich (of Honey & Co. and the author of this recipe):

“Do not cook it to impress. Cook it for the ones you love the most, or just for you; it is that good.”

We concur Itamar!!

Wine Suggestion: Try a Mediterranean-style wine, a Primitivo or something similarly juicy from the south of Italy. We paired this with a lovely organic wine by Michele Biancardi, his Uno Piu Uno which is a cracking blend of Primitive and Nero di Troia. Only 12.5% abv but juicy and delicious so it didn’t overwhelm the lamb and aubergine and had enough depth to compliment it perfectly.

Patlican – Lamb & aubergine stew – serves 2

  • 450g lamb neck, cut into large dice
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 aubergine, cut into large cubes (about 350g)
  • 1 large tomato, cut into large cubes
  • 1 small red onion, peeled and cut into wedges
  • 6 whole cloves of garlic, peeled
  • ½ small red chilli, thinly sliced
  • 3 sprigs of fresh thyme
  • 150ml water
  • 1 tbsp pomegranate molasses

Season the lamb cubes with the salt and pepper.

Heat a large pan over a medium-high heat, add the oil and the diced lamb, and sear the meat all over. When the meat has browned (about 5-6 minutes), add the aubergine, tomato, onion & garlic. Cover and leave to steam for 5 minutes, then remove the lid and stir in the chilli and thyme. Reduce the heat to low and cook slowly for about 15 minutes, then pour in the water and pomegranate molasses.

Keep cooking on a low heat for 50-60 minutes or until the veg have broken down and the meat is soft enough to tear with a fork.

Serve with bread so you waste no sauce!

(Original recipe from Honey & Co.: Food From the Middle East by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)

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Bœuf à la Gardiane

 

Another classic from Elizabeth David, this stew originates in the Gard region of France and is very simple but full of flavour. Elizabeth suggests serving it with rice (a la Camargue) but it also worked well with roast potatoes and rosemary. There won’t be a lot of sauce as it is almost all absorbed by the meat as it cooks but this part of the charm; intensely flavoured, tender beef.

Wine suggestion: This dish would go well with any of the local red wines of the Gard and surrounding southern-French regions (Rhone, Languedoc, etc). Any combination of Grenache, Carignan, Cinsault, Mourvedre and Syrah will work, particularly if they come from older, lower yielding vines and a sensitive hand in the winery. We drank a VdP La Clape from Domaine de Boède, Le Pavillon which is a great value combination of Cinsault and Syrah and which stood up to the flavours and adding it’s own character.

Bœuf à la gardiane – serves 4-5

  • 1kg top rump of beef, cut into small neat cubes approximately 2.5cm square
  • butter and olive oil
  • 4 tbsp brandy
  • 1 large glass of full-bodied red wine
  • bouquet garni of thyme, parsley, a little strip of orange peel and a whole garlic clove crushed with the back of a knife but left whole (tie together with thread)
  • 175g stoned black olives

Heat the butter and oil in a heavy based casserole dish and brown the beef in batches.

Warm the brandy in a soup ladle, pour over the meat, then carefully set alight. Shake the pan carefully until the flames go out.

Add the red wine and bubble for 30 seconds before seasoning with a little salt and pepper. Add the bouquet garni, turn the heat down as low as possible and cover the pan with at least two layers of greaseproof paper or foil and the lid.

Cook as gently as possible for about 3½ hours. Ten minutes before the end, remove the bouquet garni and add the olives.

Season to taste and serve.

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, compiled by Jill Norman, Penguin, 2010.)

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Humble Chicken Stew

This is a great way to use up leftover roast chicken – including the carcass. Too often we guiltily put the bones in the bin.

Wine Suggestion: Our natural instinct when cooking chicken is to plump for a Chardonnay as it goes so well, but instead we drank a delightful German Pinot Noir from Villa Wolf, which is made by Ernie Loosen. He’s managed to get a real charm and ripeness in the aroma that tempts you to think this comes from a warmer country, with even a few hints of new World. It, however, is true to it’s roots and had a rounded earthiness and real charm along with an easiness and gentle weight that didn’t overwhelm the chicken; plus the earthy spice complemented the “humble” nature of this dish too.

Chicken Stew – to serve 4

  • 300g leftover roast chicken
  • 1 chicken carcass
  • 4 rashers smoked streaky bacon, finely sliced
  • 2 onions, chopped
  • 3 large carrots, chopped
  • 2 potatoes, chopped
  • a few sprigs of fresh thyme
  • 2 fresh bay leaves
  • 200g button mushrooms, halved
  • 1 heaped tbsp plain flour

Place the chicken carcass in a large pan and bash with a rolling pin to break it up. Cover with 1 litre of water, bring to the boil and simmer for at least half an hour, skimming off any scum.

Meanwhile, heat a lug of olive oil in a casserole over a medium heat and add the bacon. Cook for a few minutes before adding the onions, carrots and potatoes along with the thyme and bay leaves. Cook for 10 minutes.

Stir in the mushrooms, chicken and flour.

Pour the stock through a sieve straight into the pan (add a bit of water if necessary). Simmer for 4o minutes and season to taste before serving.

(Original recipe from Save with Jamie, Penguin Books Ltd, 2013.)

 

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An easy version of Peposo which works a treat and reheats perfectly. The peppercorns are very much the star of the show rather than the seasoning.

Wine Suggestion:  Regional foods are generally complemented by the wines of the same region so go for a good Tuscan wine that will be able to stand up to this rich stew. We had a Morisfarms Mandriolo from the Maremma.

Hunter’s Stew – to serve 4-6

  • 4 tbsp olive oil
  • 1kg stewing steak, in big chunks
  • 3 onions, sliced
  • 4 garlic cloves, crushed
  • 2 tbsp black peppercorns
  • 2 tsp ground black pepper
  • 2 bay leaves
  • 250ml red wine
  • 1 x 400g tin tomatoes
  • 1 whole tube of tomato purée

In a large saucepan, with a tight fitting lid, heat the olive oil and brown the beef well.

Season with plenty of salt, then add the onions, garlic, and peppercorns and cook for another 5-10 minutes, or until the onions are soft and reduced.

Add the remaining ingredients, cover with a lid and cook very gently for about 2 hours, stirring regularly.

Check the seasoning after 90 minutes and add a bit of water if necessary. If it is too liquid you can remove the lid for the last 20-30 minutes.

Allow to cool slightly before serving with potatoes or polenta.

(Original recipe by Domini Kemp in THE IRISH TIMES Magazine, September 21, 2013.)

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