DARREL'S BEEF & RED WINE STEW

Welcome to the first in a series of 'Stay at Home' recipes exclusively written by Darrel Wilde - Executive Chef at Alexander House & Utopia Spa

INGREDIENTS

SERVE WITH...

  • 2.5kg Diced Beef

  • 1/2 Bottle Red Wine

  • 1 Bay Leaf

  • 3 Garlic Cloves

  • 4 Thyme Sprigs

  • 4 Celery Sticks (Diced)

  • 2 Long Shallots (Diced)

  • 2 Carrots (Diced)

  • 1L Veal/Beef Stock

  • 1/2 Litre Chicken Stock

  • 200g Suet Mix

  • 100ml Water

  • Mashed Potato

  • Freshly chopped Parsley

METHOD

FOR THE DUMPLINGS...

In a bowl add some Salt and Pepper to the Suet Mix.

Mix the warm water and the suet making sure you don’t overwork the mix.

Roll into 20g balls.

Add these to the stew for the last hour of the cooking process.

FOR THE STEW...

Place the Diced Beef into a large container and add all the other ingredients to marinade over night.

Drain the Beef through a colander and reserve the Red Wine.

Pick the Beef from the Vegetables and colour till golden brown in a large frying pan.

In a large saucepan heat some rapeseed oil and add the drained diced Vegetables and roast until golden brown also.

Add the Beef to the Vegetables and deglaze with the saved Red Wine by half.

Add the Veal/Beef Stock and Chicken Stock, bring to the boil and skim (skim is when you take the impurities off a boiling liquid with a ladle).

Reduce the heat and gently simmer for 3 hours skimming throughout the cooking to stop the fat boiling back into the stew.

Now add your Dumplings to the Stew and cook for a further 1 hour or until the meat is tender.

Serve with Mashed Potato and fresh chopped Parsley.

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