You may also like
Categories:
olive oil flour well salt unsalted butter onions carrots celery red currant red wine beef stock thyme garlic bay leaf potato cakes
Viewed: 21 - Published at: 4 years agoIngredients
- 2 tablespoons pure olive oil
- All-purpose flour, for dredging
- 2 1/2 pounds well-marbled boneless beef chuck, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 medium onions, cut into 1/2-inch dice
- 2 carrots, cut into 1/2-inch dice
- 2 celery ribs, cut into 1/2-inch dice
- 4 ounces rutabaga, peeled and cut into 1/2-inch dice (1 cup)
- 2 tablespoons red currant jelly
- 2 cups dry red wine
- 2 cups beef stock or low-sodium broth
- 2 thyme sprigs
- 1 garlic clove, smashed
- 1 bay leaf
- Skirlie Potato Cakes, for serving
Method
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering.
- Spread the flour in a shallow bowl.
- Season the beef with salt and pepper and dredge in the flour; shake off any excess flour.
- Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes.
- Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer.
- With a slotted spoon, transfer the meat to a bowl.
- Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.
- Melt the butter in the casserole.
- Add the onions, carrots, celery and rutabaga and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes.
- Add the jelly and the wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole.
- Add the beef stock and bring to a boil.
- Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer.
- Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
- With a slotted spoon, transfer the meat to a bowl.
- Boil the sauce over high heat until reduced to 2 cups, about 10 minutes.
- Return the meat to the casserole and season with salt and pepper.
- Discard the thyme sprig and bay leaf.
- Serve the stew with the Skirlie Potato Cakes.
