Happy days, colder evening mean you feel able to get back to slow cooking a stew to warm your body and soul! This dish uses cheap cuts of beef, herbs, chilli, ginger, red wine and root vegetables including beetroot to give an even deeper colour and a natural sweetness along side the chilli! Serve it with a mash of some kind (potato or sweet potato for example although the picture has got Yorkshire puddings!) and a good green vegetable like cabbage, kale or broccoli. Lots for 4 people.
- 750g beef (shin, braising, brisket or stewing) cut into small medallions
- 2 red onions – peeled and sliced
- 2 gloves of garlic – grated
- Thumb of ginger – peeled and grated
- 3 tbsps plain floor
- 2 carrots – peeled and thick sliced
- 1 medium beet root – peeled and thickly diced
- 150 ml red wine
- 750 ml beef stock
- 1 red chilli – stabled a couple of times with a knife
- 3 tbsps olive oil
- 2 spring of sage or rosemary or other woody herb
- Salt and pepper
What to do
- In a deep lidded frying pan heat a tablespoon of oil and gently fry the onions, garlic and ginger for 5 minutes or so until soft.
- While the onions cook put the flour, beef and some seasoning in a plastic bag, seal and shake to coat.
- Remove the onions from the pan, add the rest of the oil and fry the pieces of beef in batches until nicely browned.
- Once finished put the beef and onions back in the pan and add the carrots and beetroot. Shake in any remaining flour from the bag. Stir.
- Add the wine and get it to a bubble and then add the stock, herbs and chilli.
- Simmer for a couple of hours, remove the chilli and serve.