Plate expectations: Hazelnut beef stew
Denise Phillips serves up a delicious slow cooking dish for your dinner table
Long slow cooking works a kind of magic with stewing beef or shin of beef.
Over time the gentle heat transforms the meat into tender juicy mouthfuls.
Slow cookers or roasting on a low heat intensifies flavour as well as succulence.
If you wish to increase the quantity for a large crowd just add more meat, keep the liquid measurements the same.
Ideal for Friday night dinner.
METHOD
1 Heat the oil in a large deep casserole pan over a medium heat.
2 Coat the beef in the seasoned flour and pan fry in stages turning until
nicely brown on both sides. Transfer to a casserole ovenware deep dish.
3 Add the onions, garlic, celery and carrots to the pan and cook for 5 minutes.
4Add a splash of wine to the pan and scrape off any brown bits stuck to the bottom. Add the beef stock and remaining wine. Bring to the boil and simmer for 5 minutes.
5
Transfer all the vegetables, sauce, olives and herbs to the casserole dish. Cover and cook at 150 °C/ 140°C Fan/ Gas 1 for 4 hours or until the beef falls apart when pressed with a fork.
6 To make the hazelnut topping, toast the hazelnuts by placing on an oven tray. Bake at 200°C/ 400°F for about 10 minutes or until golden. Then roughly chop.
7 Drizzle a little oil over the bread and again toast in the oven for about 5 minutes. Then roughly tear and add to a bowl. Add the lemon zest, parsley and chopped hazelnuts. Mix together and seasonwith salt and freshly ground black pepper
To serve the stylish way: Sprinkle the hazelnut topping over the beef just before serving..
Ingredients
2 tablespoons olive oil
1 kg shin beef/ stewing beef – cut into 2 cm cubes
3 tablespoons flour – seasoned with salt and pepper
2 large onions – peeled and sliced
6 garlic cloves – peeled and lightly crushed with a knife
2 celery sticks – sliced
4 carrots – peeled and chopped
500ml red wine
500ml beef stock – use 2 tablespoons beef powder
to 500ml boiling water
Bunch fresh thyme – about 3 tablespoons
Bunch fresh rosemary sprigs – about 3 tablespoons
1 bay leaf
100g pitted black olives
Hazelnut topping
100g blanched hazelnuts
3 thick slices bread / challah
2 cloves garlic – peeled and finely chopped
3 tablespoons fresh parsley – finely chopped
Zest 1 lemon
Preparation time 30 minutes
Cooking time 4 hours
Recipe serves 4-6
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