Beef stew with wine and herbs

Beef stew with wine and herbs

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1kg stewing beef, cubed
250ml red wine
1 bay leaf
1 garlic clove, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
few sprigs parsley
4 sprigs fresh thyme
2 tablespoons bacon dripping or other fat
375ml beef stock
1 stick celery with leaves, diced
1 onion, sliced
4 cloves
1 piece fresh ginger
cornflour

Method

  1. Place meat in a large bowl and add wine, bay leaf, garlic, salt, pepper, all but 2 sprigs parsley, and 2 sprigs thyme. Marinate, covered, in refrigerator for several hours, turning frequently. Remove meat and dry thoroughly with paper towels. Reserve marinade.
  2. Heat dripping in a Dutch oven or heavy flameproof casserole, add meat and brown on all sides. Do this in several batches.
  3. Meanwhile, place reserved marinade and stock in a saucepan and add celery, onion, and remaining herbs and spices tied together in a muslin (cheesecloth) bag. Bring to the boil and simmer for 10 minutes. Add liquid to meat, cover and simmer for 2–3 hours or until tender. Add water if necessary.
  4. If desired, when meat is just tender, vegetables such as peas, carrots and onions may be added. Cook until vegetables are tender.
  5. Discard herb bag and remove meat to a heated platter. Thicken gravy with cornflour dissolved in a little cold water, using 2 teaspoons cornflour for each 250 ml of broth. Boil, stirring, for 2 minutes. Pour gravy over meat, with vegetables, if using, arranged around it.
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