2 Beef Stew with Mustard Mash
Feb 03
Beef Stew with Mustard Mash
Tiny Url for this recipe → https://tinyurl.com/29nxspac
Details
- Prep Time:
20 min - Cook Time:
360 min - Ready Time:
6 hour, 20 min
Servings
Ingredients
- 2 pounds beef of your choice cut into cubes
- One large onion chopped coarsely
- 2 gloves of garlic chopped
- One large carrot chopped
- One bottle of good dry red wine
- 2 tablespoons butter
- Tablespoon Worcestershire sauce
- 2 shots of brandy or cognac
- 7-10 bay leaves
- 10 or so cloves
- Tablespoon ketchup
Directions
Start by browning the meat, season the meat with salt and pepper hot pan canola oil and make sure it’s hot to really caramelize the meat.
Now add the onions and garlic and sweat them a little as an option I added a shot of cognac and flambéed it in the meat.
Now add the Worcestershire, wine, ketchup, cloves, bay leaves and butter.
Now the fun begins, bring this to simmer and for the next 6 hours or so cook it covered checking to see how much liquid is evaporating add water to keep everything covered. Now the last 2 hours add the carrots and take the lid off and begin reducing, check for seasoning and add salt if needed. Reduce the liquid until it is a luscious almost creamy glossy texture. The meat should be able to be cut with a spoon and the stew liquid should be intoxicating with flavor. To serve remove the bay leaves and I like to make some mustard mash I formed the potato into quenelles and using a fork made a little pattern on them by dusting it with paprika… this adds nothing but I thought it looked good. Add a little something green to pull out the color and enjoy with a good friend!
Enjoy
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.
