FRENCH BEEF STEW with SHALLOTS

SERVES: 8 / PREPARATION AND COOKING: 2½ HRS, PLUS OVERNIGHT RESTING

We simplified the classic method. It’s important to buy the recommended forequarter cuts of meat, which are high in connective tissue. The anchovy really sparks the beefy flavour and the gelatine gives it a glossy sheen and lovely body to the sauce. 750g well-trimmed boneless brisket 375ml (1½c) red wine (Merlot or a medium-bodied Cabernet or an inexpensive blend of the above) 3 garlic cloves, crushed 1 bouquet garni (see tip below) 45ml (3T) butter 1 small onion, chopped 2,5ml (½t) Ina Paarman’s Green Onion Seasoning 2 medium carrots, scrubbed and sliced 15ml (1T) flour 125ml (½c) water 2 pkts (25g each) Ina Paarman’s Liquid

Beef Stock 30ml (2T) Ina Paarman’s sun-dried Tomato Pesto 5ml (1t) Ina Paarman’s Garlic Pepper Seasoning 125g rindless streaky bacon, each rasher cut into 4 pieces 500g shallots or pickling onions, peeled but left whole 100g small button mushrooms 4 anchovy fillets, mashed 10ml (2t) gelatine powder fresh herbs, to garnish

Adjust the oven rack to one slot below the middle position and preheat the oven to 150°C. 1 Cut the meat into 3cm cubes and trim away the excess fat. Put the meat, wine, garlic and bouquet garni in a glass bowl. Cover with clingfilm and leave in the fridge for at least 3 hours or preferably overnight. 2 Heat 30ml (2T) butter in a heavy cast-iron pot. Add the onion, pre-seasoned with green onion seasoning, plus the carrots and cook over low heat for 10 minutes, stirring occasionally. 3 Stir in the flour and cook for 1 minute. Strain the wine from the raw meat into a frying pan (reserve the meat and bouquet garni). 4 Boil the wine over high heat to reduce it by one third. Add the water, liquid beef stock, tomato pesto and garlic pepper seasoning. 5 Add the reduced wine mixture to the sautéed vegetables and bring to the boil. Add the cubes of meat, stir well and bury the bouquet garni in the stew. Cover and cook for 2 hours in the oven. 6 Heat the remaining butter in the frying pan and cook the bacon and shallots or pickling onions for 8-10 minutes. Stir often. 7 Add the mushrooms and cook for 2-3 minutes, stirring occasionally. Add the shallots, bacon and mushrooms to the stew. Add the mashed anchovies and gelatine and stir through. 8 Cover the pot and return to the oven for 30 minutes, or until the meat is fork tender. Discard the bouquet garni. Taste for seasoning and garnish with fresh herbs. This stew is even better the next day.