John’s Hearty Beef Stew
John has the most calming presence I have ever experienced.
He recalls stories in a way that makes you feel like you were almost there. Because of this, I have handed the reins over to him to tell this story.
John’s recipe for a hearty and rich beef stew
Is there anything heartier and comforting than a bowl of stew? I think not. I have made many stews in my time but hot damn, this one probably takes the cake. The sauce is so rich and flavourful, and the beef is so tender. I can just imagine many generations before me serving stews of this calibre to their hungry, hard-working broods. What makes this stew so special is the hint of mustard. While it’s not at the forefront of the pallet, it shimmers in the background like a modest chorus dancer holding everything together while the lead role takes the limelight. Pop this stew on slow cook before you go to work and when you get home, your oven will greet you with open arms and a bowl full of love.
Ingredients
1 kilo of trimmed beef cheeks (or blade steak)
2 Large onions
2 sticks of celery
2 chopped carrots
2 large cloves of garlic
1 teaspoon of sweet paprika
1 teaspoon of Dijon mustard
1 sachet of tomato paste
2 cans crushed tomatoes
1 and a half cups of beef (or vegetable) broth
1 and a half cups of red wine
A large slurp of Worcestershire sauce
Add sriracha sauce if you like a bit of heat
Olive oil
Salt and pepper
Method
Cube (about 2.5 cm cubes) about a kilo of trimmed beef cheeks (4 or 5 cheeks) or blade steak. (Beef cheeks being more rich and gamey). Season beef with salt and pepper then roll the cubes in flour.
Brown this, some at a time in 2 tbsp of olive oil in a large casserole dish, then remove the browned meat and put it aside.
Then (in the same dish) cook up the mix of two large chopped onions along with two sticks of chopped celery and 2 chopped carrots, two large cloves of chopped garlic, and one tsp sweet paprika, a tsp. dijon mustard, salt and pepper and a sachet tomato paste. Mix well as it cooks.
Then add two cans of crushed tomatoes, a cup and a half of stock (of beef or vegetable) and a cup and a half of red wine, Then when simmering, add the browned and floured meat back into the mix. I add a large slurp (2 tbsp) of Worcestershire sauce.
Then simmer in the oven for about an hour and a half or two or until the meat is very tender. Stir occasionally.
I add in some sriracha sauce to taste towards the end. Add some more tomato paste or stock if taste or thickening demands it.
Having a glass of the red wine whilst cooking certainly makes the whole process more fun.
If you have two glasses, the stew will taste good no matter what went wrong or what you forgot.
