Preparing for another busy week ahead, I made a huge pot of beef stew in a hope that we could live on leftover this coming Monday and Tuesday. Yummy beef stew served with rice + a nice (big) glass of Beaujolais = the perfect way to end this relaxing weekend!
INGREDIENTS
1kg stewing beef, ccut into cubes
90g streaky bacon
3 tbsp sunflower oil
2 large onions, quartered
20 to 25 baby carrots, left whole
20 button mushrooms, left whole
2 tbsp dried thyme
3-4 tbsp fresh parsley, finely chopped
10 garlic cloves, crushed
400ml red wine
400ml beef stock
corn starch
salt and freshly ground black pepper
METHOD
1. Heat the oil in a Dutch oven over high heat, and brown the beef and bacon. Remove meat from the pan.
2. Toss in the onions, mushrooms, and carrots. Fry for a bit and season with salt and pepper. Return meat to the pan, and season with herbs and garlic.
3. Add the wine and stock to the pan, and bring to the boil. Then turn the heat down and simmer for about 1 to 2 hours, or until the meat becomes soft.
4. When the stew is ready, remove the meat and vegetables. Mix some corn starch with water, add the corn starch mixture to the pan to thicken the juice. Let it boil for 3 to 5 minutes.
5. Return everything back into the pan, season well, sprinkle with chopped parsley, and serve!
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