Ty­rolean beef stew

SERVES 4

No. 1 Magazine - - SPA REVIEW -

IN­GRE­DI­ENTS

• 3 tbsp ex­tra vir­gin olive oil • 2 large onions, sliced • 100g pancetta, cubed • 1 litre hot veg­etable stock • 1kg stew­ing beef, cut into chunks • 2 gar­lic cloves, sliced • 1 tsp cumin seeds, crushed • 1 tsp pa­prika • 2 sprigs of thyme • po­lenta or toasted coun­try bread, to serve

METHOD

1. Heat the olive oil in a large saucepan and sweat the onions on a medium heat for about 5 min­utes, stir­ring all the time to pre­vent stick­ing, un­til soft­ened. Re­move and set aside. 2. Add the pancetta to the pan and cook on a medium heat un­til coloured but not burnt. Re­move from the pan and set aside. Re­turn the onions to the pan, add about 3 ta­ble­spoons of stock and cook for a minute or so un­til the liq­uid has evap­o­rated. 3. Add the beef, in­crease the heat and brown the meat all over. Add 100ml of stock, re­duce the heat to low, cover with a lid and cook very gen­tly for 30 min­utes, then add another 100ml of stock and con­tinue to cook for 30 min­utes. 4. Stir in the gar­lic, cumin, pa­prika, thyme and pancetta. Add 400ml of stock, cover with a lid and cook over a low heat for a fur­ther 1 hour, grad­u­ally adding more stock and stir­ring from time to time to en­sure the meat doesn’t stick. 5. Re­move from the heat and serve with toasted coun­try bread or runny po­lenta.

For a slow cooker

6. Cook the onions, pancetta and beef as above. Once the beef is browned add 750ml of stock, the gar­lic, cumin, pa­prika, thyme and pancetta. Bring to the boil, stir­ring, then trans­fer to a large slow cooker pot, press the meat be­neath the liq­uid, cover and cook on low for 8-9 hours.

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