Ensure your casserole dish has a tight fitting lid to seal in all those wonderful beef juices. Otherwise you will find it helpful to place a disc of baking paper directly over the beef and sauce before placing on the lid. Use a vegetable peeler to pare off a strip of orange rind.
500-600g stewing steak – such as chuck steak or cross-cut blade steak
2 tablespoons seasoned plain flour
3 tablespoons olive oil
1 red or brown onion – finely sliced
1 carrot – finely diced
1 stalk celery – finely diced
1 cup red wine – optional
1 cup beef stock – or more if needed
1 bay leaf, 2-3 sprigs thyme and 2 parsley stalks tied with kitchen string
1 strip of pared orange rind
2 teaspoons fresh thyme leaves – roughly chopped
Prep Time: 20 mins
Cook Time:2 1/2 hours
Preheat the oven to 170°C.
Cut the beef into 2.5-3cm pieces and roll in the seasoned flour.
Heat a large frying pan over medium-high heat. Add 2 tablespoons of the oil and when hot, add the beef pieces, in batches, so not to overcrowd the pan. Brown beef on both sides, transferring to a casserole dish as you go.
Lower the heat and add the remaining 1 tablespoon of olive oil. Add the onion, carrot and celery and cook until the vegetables are beginning to take on a bit of colour. Pour in the wine, if using, and allow to bubble up and reduce, scraping the pan with a wooden spoon. Add the beef stock, herb bundle and pared orange rind. Bringup to the boil, then pour over the beef in the casserole dish. The liquid should just cover the beef.
Cover dish with its tight fitting lid and place in the oven. Cook for 2-2.5 hours until the beef is meltingly tender. Taste for seasoning, adding extra salt and pepper if needed.
Serve beef stew with cooked pappardelle and sprinkle with the thyme leaves.A big bowl of steamed green vegetables will finish the meal.
Get Cosy In The Kitchen This Winter!
Food Writers New Zealand has released its first electronic cookbook, Cosy, which promises to deliver new ideas for delicious, hearty fare, while also raising money for Meat the Need, a national charity with a goal to supply much needed meat to City Missions and Food Banks throughout New Zealand. The e-cookbook is just $10 and contains a collection of 40 achievable, family style, winter recipe contributions as well as a series of thought provoking food stories from Food Writers New Zealand members.
For more information or to purchase a copy of the electronic cookbook, go to foodwriters.org.nz