Another contribution from the house of Little Sister Saucepan, to make up for my slack efforts on the cooking front, this time from her equally talented other half. Though I haven't tasted it myself, I have sampled enough of Mr R's cooking to confidently wager that it'll be pretty damn good. And one day when I have a minute between the important businesses of learning international financial reporting standards, ironing my clothes and watching America's Next Top Model, I shall put this to the test...
If you would like to do so too, you want to get hold of the following:
c.200-300g Steak (preferably braising steak)
a little bit of flour, salt and pepper
1-2 Carrots, chopped chunky
1 Onion, medium dice
3 cloves of garlic, chopped fine-ish
A handful of Button Mushrooms, left whole
50g Cubed Pancetta
Red wine, a couple of glasses
Worcestershire sauce - a dash
1/2 tsp mustard powder
2 bay leaves
Stock - about 750ml
John's Beef Stew
Serves 2
- Heat a good splash of olive oil in a heavy based pan.
- Chop steak into chunky cubes and coat in seasoned flour
- Brown off in pan, once the oil is hot enough that it sizzles when you drop it in (not too hot though! oil shouldn't smoke)
- Remove the meat from the pan and put carrots, onions, garlic, and button mushrooms in.
- Once softened add the meat back to the pan and stir together.
- In a separate pan dry fry some cubed pancetta or lardons, add these to the pot
- De-glaze the lardon pan with red wine, and add this to the main pot
- Add worcestershire sauce, mustard powder, bay leafs and stock.
- Top this up with red wine so it is all covered. Bring up to a boil, then simmer for 4-5 minutes with the lid on.
- Place into a preheated oven at 190-200C and leave to cook for 1.5-2 hours, stirring occaisionally.
- When the sauce has thickened and the beef tender it's ready to serve.
- Just before serving stir through some generous tablespoons of creme fraiche.
- Serve with crusty bread, a green salad and a dollop of creme fraiche on the top!
