Tag: beef stew

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Beef Bourguignon

Beef Bourguignon, stewed with bacon garlic carrots onions mushrooms and spices.
Beef Bourguignon, stewed with bacon garlic carrots onions mushrooms and spices.
Beef Bourguignon, stewed with bacon garlic carrots onions mushrooms and spices.

Beef Bourguignon

Prep Time : 30 Minutes

Cook Time :  3 Hours

Ingredients : 

  • 4 tbsp rapeseed oil
  • Sea salt and freshly ground black pepper
  • 1 kg of diced stew beef, cut into 5 cm / 2 in pieces
  • (for Beef Bourguignon, cubed beef blade or beef flank are traditionally used)
  • 14 shallots, peeled
  • 200 g smoked streaky bacon, cut into cubes
  • 200 g chestnut mushrooms cut into chunks
  • 1 large carrot, peeled and cut into chunks
  • 3 cloves of garlic, peeled and finely chopped
  • 1 tbsp chopped thyme leaves
  • 1 tbsp tomato puree
  • 2 tbsp plain flour
  • 1 bottle of red burgundy wine
  • 300 ml beef stock
  • 2 tbsp flat leaf parsley chopped
  • 2 bay leaves
  • Zest of 1 orange

Directions :

  • 1. Preheat oven to 150°c, gas mark 2 or 300°f
  • 2. Heat a large, heavy based oven proof casserole pan on a medium heat and add the oil.
  • 3. Season the beef with sea salt and black pepper and fry until golden brown, for about 3 minutes, then turn and fry the other side.
  • Cook the meat for the Beef Bourguignon in about 3 batches and set aside.
  • 4. In the same pan, add the shallots, bacon, mushrooms, carrots, garlic and chopped thyme leaves and cook until lightly browned. Then stir in the tomato puree and plain flour and cook for 2 minutes, stirring constantly.
  • 5. Add the beef and the beef juices to the pan and mix thoroughly into the shallot mixture pour the wine and stock over, and then add the parsley, bay leaves and orange zest.
  • Put on the casserole lid and cook very gently for 2 ½ hours – 3 hours.

Adjust the seasoning and serve the Beef Bourguignon, either with celeriac mash or potatoes Boulangeres, that is the traditional French accompaniment, and sprinkle with freshly chopped parsley or sprigs of thyme.

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Oxtail Stew

Old-fashioned Oxtail Stew, served with mashed potato.
Old-fashioned Oxtail Stew, served with mashed potato.
Old-fashioned Oxtail Stew, served with mashed potato.

Oxtail Stew

Prep Time : 1 Hour

Cook Time : 5 Hours

 

Ingredients : 

  • 2.5 kg oxtail , chopped into 4 cm chunks (ask the  butcher to do this)
  • olive oil
  • 2 medium leeks
  • 2 sticks of celery
  • 4 medium carrots
  • a few sprigs of fresh thyme
  • a few sprigs of fresh rosemary
  • 4 fresh bay leaves
  • 4 cloves
  • 2 heaped tablespoons plain flour
  • 2 x 400 g tins of plum tomatoes
  • 275 ml  red wine
  • 1 liter beef stock
  • Worcestershire sauce

Directions : 

  1. Preheat the oven to 220 º C/425 º F/gas 7. and place a large roasting tray in the oven to preheat.
  2. Carefully remove the hot tray from the oven, then add the oxtail.
  3. Season and drizzle over a good lug of olive oil, then toss to coat the Oxtails and place in the hot oven for around 20 minutes, or until golden and caramelized.
  4. Meanwhile, trim and halve the leeks and celery length-ways, then chop into rough 2 cm chunks.
  5. Peel and chop the carrots into 2 cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
  6. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
  7. Meanwhile, remove the oxtail from the oven and set aside.
  8. Reduce the oven temperature to 170 º C/325 º F/gas 3.
  9. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and the wine.
  10. Add the oxtail and any roasting juices, cover with the beef stock and stir well.
  11. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
  12. Remove the pan from the oven and leave to cool for about 10 minutes.
  13. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  14. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

 

 

 

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‘Ropa Vieja’ Delicious Cuban Shredded Beef Stew

'Ropa Vieja' Delicious Cuban Shredded Beef Stew

 

'Ropa Vieja' Delicious Cuban Shredded Beef Stew
‘Ropa Vieja’ Cuban Shredded Beef Stew

Delicious Cuban Shredded Beef Stew

Prep Time : 15 Minutes

Cook Time :  6 Hours (In Slow Cooker)

 

Ingredients :

  • 1 tablespoon canola oil
  • 1 Kg Boneless Beef Chuck (flank steak or brisket also work well)
  • Kosher salt
  • Freshly ground black pepper
  • 1 carrot, scraped and sliced in half lengthwise
  • 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium yellow onion, peeled, halved and thinly sliced
  • 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3½ tablespoons)
  • ½ cup dry white wine (Vermouth works well)
  • 2 cups good quality canned tomato puree
  • 1 6-ounce can tomato polpa
  • 1 cup low-salt chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ cup sliced green olives
  • 1 tablespoon white vinegar

 

  • For Garnish:
  • ½ cup chopped fresh cilantro leaves
  • 1 lime or two, cut into wedges

 

Directions :

  1. Season meat on both sides with 1 teaspoon salt and several grinds of black pepper.
  2. Heat oil in a heavy (preferably cast iron) skillet.
  3. Brown meat over high heat for 3 minutes per side.
  4. Transfer to the slow cooker.
  5. Toss in the sliced carrot.
  6. Add a tablespoon of oil to the skillet along with the garlic, onions and peppers.
  7. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesn’t brown.
  8. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan.
  9. Transfer the mixture to the slow cooker.
  10. In a medium bowl whisk tomato puree, tomato polpa, broth, dried spices and 2 teaspoons salt.
  11. Pour over meat.
  12. Cook on high for 6 hours.
  13. After 5½ hours the beef  is transformed to a beautiful tenderness, remove meat and  pull into shreds using two forks.
  14. After it’s shredded, return meat to  the slow cooker.
  15. Stir in sliced olives and a splash of vinegar, to build that final layer of flavor and cook for another  half hour.
  16. Serve with a sprinkle of cilantro and lime wedges on the side.
  17. Traditional accompaniments to this beef stew are white rice and black beans.
The national dish of Cuba: ROPA VIEJA: tender shredded beef stew with peppers, tomatoes and delicious spices. Traditionally served with rice, black beans and fried plantains.
Author: Panning The Globe
Recipe type: Dinner Stew
Cuisine: Cuban
Serves: 6-7