Beef & Blewit Stew (submitted by Cab)
Description
Lovely late autumn/early winter stew
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
- 2lb stewing beef
- 3/4lb field blewits (a common late autumn and winter mushroom, VERY tasty and aromatic)
- Stock vegetables
- Stock
- Red Wine
- Herbs (bay, thyme and parsley; the Holy Trinity, in my opinion).
- Salt and pepper.
Method/steps
- Chop and brown the stock veg
- Add the beef and brown before de-glazing the pan with red wine to cover half of the meat
- Add stock to cover the meat up to two-thirds, then added the blewits (safe in the knowledge that water coming out of them would make enough fluid). Added the herbs, bunged in the oven (170ish) for two hours.
- Pour off a little of the sauce, taste it, and thicken it with flour and butter before adding it back in to make the whole thing nice and thick. Adjust the seasoning and put it back in for another hour.
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