01 Feb Member Recipe – Alexander’s classic Beef Stew
Alexander’s homemade beef stew is the ideal comfort food for colder nights or Sunday dinners. A classic stew with tender fall apart beef and hearty vegetables. A great dish to feed a hungry family of 8 plus guests!
What you’ll need:
- 1kg Jarret de Boeuf (beef shin)
- 1kg Joue de Boeuf (beef cheek)
- 1 litre good vegetable stock
- 250g chunk of smoked streaky bacon (cut into 1 cm cubes)
- Flour for dusting
- Olive oil
- Salt and pepper
- Bunch of thyme
- 4 bay leaves
- 1 large tin chopped tomatoes
- 1 bottle of red wine
- 2 large onions chopped
- 250g carrots peeled and cubed into generous chunk
- 20 Baby onions, peeled and glazed (optional)
- Small bunch of baby carrots (optional)
- 2 leeks, white and green parts finely chopped
- 4 cloves garlic, crushed and chopped
- 2 tsp smoked sweet paprika
- Prepare the beef by cutting into 3cm cubes, remove any gristle and trim excess fat.
- Heat oil in pan to just smoking.
- Toss the cubes of beef generously in flour and brown all sides and remove with slotted spoon to a large casserole dish.
- Fry the bacon chunks with the paprika and add to the beef, deglaze the pan with stock and also add this to the beef and bacon.
- Fry the chopped onions until soft and golden and add the chopped leeks and garlic.
- Pour in a generous glass of red wine and add the rest to the casserole.
- Add 1 tin of tomatoes, stock to cover, bay leaves, a sprig of thyme, fresh ground pepper, and bring to a simmer on the stove.
- After 15 minutes remove from the heat. The liquid should be slightly thickened from the flour, add more stock if necessary.
- Cover and place in the centre of oven at 160°C for 5 hours. Check halfway through cooking and give a stir, return to oven, check flavour and add some salt to taste. If necessary, add a little stock.
- The meat should be very tender when cooked, and the sauce quite thick, shiny and glossy. It can be successfully reheated and served the next day if you can wait that long.
- Serve with olive oil mashed potatoes with a handful of chopped parsley and the glazed baby onions and carrots sprinkled on the casserole. A few handful of peas added to the casserole at the last minute gives the dish beautiful bright appearance.
Enjoy with a glass of Beefsteak Club Vin de France Malbec!