Hearty beef stew with green peas and car­rots served with pap and spinach

Grocott's Mail - - HER­ITAGE DAY -

This stew should be made in a large soup ket­tle mea­sur­ing at least 10 inches in di­am­e­ter. If the ket­tle is any smaller, you may need to cook the meat in three batches. I like mashed pota­toes with my stew. If you pre­fer potato chunks in your stew, boil them sep­a­rately and add them to the pot with the car­rots and peas.


· 1kg beef chuck, cut into 3cm cubes, or about 2kg beef shank, meat re­moved from bone and cut into 3cm cubes · salt · ground black pep­per · 2-3 tablespoons vegetable oil · 2 medium-large onions, chopped (2 cups) · 3 gar­lic cloves, minced · 3 tablespoons all-pur­pose flour · 1 cup full-bod­ied red wine (Caber­net Sauvi­gnon, Côtes du Rhône, Zin­fan­del, Shi­raz or Barolo) · 2 cups home­made chicken broth or low-sodium canned broth · 2 bay leaves · 1 tea­spoon dried thyme leaves · 4 large car­rots, peeled and sliced 6mm thick · 1 cup frozen peas, thawed · 1/4 cup minced fresh pars­ley leaves


1. Pre­heat oven to 90°C. Place meat in a large bowl. Sprin­kle with 1½ tea­spoons salt and 1 tea­spoon pep­per; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large non­re­ac­tive soup ket­tle; add meat to pan in two batches. Brown meat on all sides, about 5 min­utes per batch, adding an ad­di­tional 1 tablespoon oil if nec­es­sary. Trans­fer meat to a plat­ter. 2. Add onions to pot; sauté un­til al­most soft­ened, 4 to 5 min­utes. Re­duce heat to medium and add gar­lic; con­tinue to sauté for about 30 sec­onds longer. Stir in flour and cook un­til lightly col­ored, 1 to 2 min­utes. Stir in wine, scrap­ing up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to sim­mer. Add meat and re­turn to a sim­mer. Cover and place in oven, and sim­mer un­til meat is just ten­der, 2½ to 3 hours. (Stew can be cooled at this point, cov­ered and re­frig­er­ated up to 3 days.) 3. Be­fore serv­ing, bring 1 inch wa­ter to a boil in a steamer pot. Place car­rots in steamer bas­ket and lower into pot. Steam un­til just ten­der, about 6 min­utes. 4. Add steamed car­rots and un­cooked peas to fully cooked stew; cover and let stand to blend fla­vors, about 5 min­utes. Stir in pars­ley, ad­just sea­son­ings and serve.

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