Beef Stew With Cinnamon, Red Wine and Bay
This is one of those recipes that can be made for two, as here, or scaled up (each time you double the recipe, add 20 minutes cooking time). For the cooking, choose a silky Burgundy, light enough to let the cinnamon to shine through. Time does not include marinating.
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INGREDIENTS
Nutrition- 1
- 1 1⁄4cups red wine
- 2
- 2 1⁄2
- 1ounce salted butter
- 6
- 12baby carrots, cut into batons
- 8
- 1tablespoon all-purpose flour
- 1 1⁄4cups beef broth
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DIRECTIONS
- Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight.
- Preheat the oven to 300°F Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels.
- Fry the bacon in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes (if using) and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown.
- In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade.
- Bring to the boil. Add the broth. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato.
- Alternatively, cool, refrigerate for up to 2 days and reheat.
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