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Traditional French Beef Stew

by Mornington Prime Cuts

Traditional French Beef Stew
INGREDIENTS - serves 6-8

2kg boneless O’Connor chuck beef trimmed of fat and cut into 4cm cubes
2 medium brown onions; one quartered and the other diced
3 carrots, chopped into 2cm lengths
8 sprigs fresh thyme
3 bay leaves
1 sprig rosemary
2 teaspoons salt
1 tablespoon freshly ground pepper
4 cloves garlic minced
1 orange zest (6cm long, 2 wide)
Butter and oil (if required)
1 bottle dry red wine
½ cup minced pancetta
2 tablespoons of plain flour
60 grams of dried porcini mushrooms (soaked in 1 cup boiling water for 30 mins)
½ Cup chopped Italian flat leafed parsley

METHOD
Place the Beef, quartered onion, carrots, thyme, bay leaves, rosemary, 1 tsp salt, ½ tbs pepper, half the garlic and the orange zest in a large bowl. Pour wine over the top and mix well. Cover and marinate over night. Render the pancetta in heavy bottomed pot over medium heat. Add a mix of butter and olive oil to make up 1/4 cup fat in total. Increase the heat to medium–high and add the diced onion and remaining garlic. Saute then remove the pancetta to a plate. Remove the meat from the marinade, reserving the marinade. Pat dry. Saute a few pieces at a time until brown, removing each batch to a bowl. After the last one, add the flour and cook until it browns a bit. Raise the heat to high. Pour in the reserved marinade, stirring to loosen any clinging bits. Add the meats along with any collected juices. Add remaining salt and pepper and 1 cup water. Bring to a boil. Decrease the heat to low. Cover and simmer until the meat can be cut with a fork (adding the soaked mushrooms and their sieved soaking water in the last half hour of cooking). Remove from heat. Discard the herbs and quartered onion. Skim off excess fat. Serve hot, garnished with the parsley and accompanied by mashed potatoes or polenta.

MATCHED BEVERAGE
Elgee Park Family Reserve Cabernet Merlot

ABOUT MORNINGTON PRIME CUTS
Mornington Prime Cuts, in the heart of the Mornington Peninsula, supplies beef to the public and leading chefs throughout the Peninsula. As well as their own, home-grown O’Connor Beef, they have searched high and low to source complimentary, local, ethically raised lamb, pork, chicken and duck, from like minded producers.
Shop 1, 26 McLaren Place , Mornington
Tel: 03 5977 0055
www.morningtonprimecuts.com.au

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