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