Recipe by The Flying Chef
Rich and hearty beef stew great winter warmer.
Top Review by Chef1MOM-Connie
What a perfect stew for the storm we are having. The gravy is rich and I did add a bit more cornflour to make it thicker. I also added in a can of peas because we like them.I did take out mushrooms ( not allowed) so added in an extra 1/2 onion. Otherwise directions and recipe followed to the T. DH is home today due to the weather. His office closed! He keeps looking at the stew and keeps asking when is dinner. LOL I have taste tested it and YUM! The beef is so tender and rich tasting. The veggies take on the spice flavorings easily and well I could go on. Know if you want to make a stew this is a definite one to make! My plan was to cook in the slow cooker but decided to do it stove top and my house smells divine. Comfort food to the max! This is a 5 star keeper and I cannot wait til tomorrow for leftovers!
- 1 kg chuck steak (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r)
- 1⁄4 cup brandy
- 1 1⁄2 cups dry red wine
- 5 sprigs fresh thyme, fresh
- 4 bay leaves
- 4 garlic cloves, Crushed
- 2 tablespoons olive oil
- 30 g butter
- 4 cups beef stock
- 3 tablespoons tomato paste
- 5 small brown onions
- 200 g button mushrooms, Quartered
- 2 carrots, peeled, chopped
- 6 slices bacon, rashers chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons cornflour
- bisto, instant gravy granules (optional)
Directions See How It's Made
- Prep time does not include marinating time.
- Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight.
- Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours.
- Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper.
- Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew.
- If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture.
- To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes.
- For a photo visit http://the-best-recipes.blogspot.com/.