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Posh Beef Stew
Created by Dulcie, Wednesday, 23 September 2009
I made this the other night for a family dinner and it went down a storm - apart from when I cracked my Mum's Pyrex casserole dish because i didn't know they can't go on the hob...
Ingredients
At a glance
Categories
Serves
6-8
- 1.5kg rump steak, chopped into bite sized pieces
- Bottle and a half of red wine
- 6 crushed cloves of garlic
- 2 cinnamon sticks
- 10 bay leaves
- 200g pancetta cubes
- 90g butter
- 12 whole shallots (peeled)
- 7-8 large carrots, chopped into sticks
- 12-16 prunes (depending on how much you like them)
- 3 tablespoons of plain flour
- 900ml beef stock
Method/steps
- Marinade the meat in the fridge over night in the wine, garlic, cinnamon and bay. Just a couple of hours marinading will do if you haven't time to prep in advance.
- Before cooking the meat, drain off (and keep!) the marinade, and dry meat as much as possible on paper towels.
- Preheat oven to 150 degrees C / Gas mark 2.
- In hob-safe (!) casserole dish, brown pancetta, then add half the butter, shallots, carrots, prunes and the bay leaves and cinnamon from marinade.
- Meanwhile, brown meat in remaining butter. Add meat to rest of ingredients (carrots etc), mix in the flour, then add marinade. Once boiling, add the stock. Return to boil, then move whole things into the oven (covered) for around 1 hours 20 mins.,
- We had it with mash potatoes and greens, and then the left overs with rice the next day. Mmm
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