Beef Stew in Red Wine & Berry Reduction
Yesterday we had a cozy day in with my designer friend Zeina (she has a beautiful line called Le Monde D'Ines, which I absolutely adore) and her husband Rabih.. I was in the middle of trying out my new recipe when we told them to join us for an easy lunch at home.. Since the stew took some time, we started with some nibbles and a pesto pasta, followed by this sweet and savory stew with golden potatoes.. Then, after several bottles of wine, cheese and Nutella crepes, we crashed on the sofa watching series.. Some of us even fell into a deep sleep ;) My kind of day!
Medium difficulty. Prep & Cook Time: ~3 1/2 hours.
Serves 4
- 750g of beef for stewing (topside or chuck), cut into chunks
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 carrots, cut into rounds
- 1/2 tsp dried thyme
- 2 bay leaves
- 500ml chicken stock
- 300ml red wine
- 1/3 cup mixed berry marmalade (and a handful of fresh ones if available)
- 2 TBL Worcester sauce
- butter
- nut oil
- some flour
- salt and cracked pepper
In a large pot (cast iron if available), heat a knob of butter and oil.. Coat the beef in a little flour before frying them on each side (do this in batches), browning them until they have a nutty color.. Remove the meat from the heat and set aside while you sauté the onions until they are soft and translucent.. Add the carrots, scraping all the brown yummy bits (which contain all the flavor) and cook for a few more minutes.. Place the beef back into the pot, add the wine, hot stock, berries and marmalade, thyme, bay leaves, Worcester sauce, salt and pepper.. Bring everything to a rapid boil, then reduce the heat, cover and simmer for about 2 1/2 - 3 hours, until the meat is nice and tender.. Remove the bay leaves, season to taste, then add the roasted rosemary potatoes (recipe is on the blog under Delicious Snacks & Sides) and enjoy ;)
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