Delicious Italian stew
A super recipe from Darina Allen, A beef sew with an Italian twist. Italian stew like many stews, is even better when served the next day, it reheats deliciously over gentle heat or in the oven and freezes brilliantly.
- 1.35kg well-hug stewing beef or lean flank from Hugh Maguire
- Rapeseed oil for frying
- 2 large carrots
- 285g sliced onions
- 1 heaped tablespoon plain flour
- 150 ml red wine
- 150 ml brown beef stock
- 250ml homemade tomato puree
- 140g sliced mushroom (flats have more flavour)
- 1 tablespoon freshly chopped flat – leaf parsley
- salt and freshly chopped flat-leaf parsley
- Creamy Mash potatoes (Optional)
- Preheat the oven to 160 degrees Celsius.
- Trim the meat of fat, then cut into 4cm cubes. Heat 1 tablespoon of Rapeseed oil in a casserole; sweat the sliced carrots and onions over a gentle heat with the lid on for 10 minutes.
- Heat a little more Rapeseed oil in a frying pan until almost smoking. Sear the pieces of meat on all sides, reduces the heat, stir in the flour and cook for 1 minute. Mix the wine, stock and tomato puree together and add gradually to the casserole. Season with salt and freshly ground pepper.
- Cover and cook gently for 2-3 hours in the oven, depending on the cut of meat
- Mean while, saute the mushrooms in a hot pan in a little rapeseed oil, add to the casserole with the chopped parsley about 30 minutes before the end of cooking.
- To make the gremolata, mix all the ingredients together in a small bowl. Since the stew with polenta, mashed potatoes or noodles and a good green salad.