Directions
- 1Cut 750g of beef chuck into large chunks. Season with sea salt.
- 2Marinate beef in a bottle of red wine for 3-4 hours in the fridge.
- 3Finely dice 1 white onion, 2 large carrots, 3 sticks celery, and halve 1 garlic bulb.
- 4Dice some smoked pancetta.
- 5Cook pancetta in a casserole dish until golden and crispy, then remove. Increase the pan heat.
- 6Remove beef from marinade, pat dry thoroughly, and sear it in batches with beef tallow for 2 minutes per side until caramelized.
- 7Add onions to the pan and sauté for 10 minutes, then add carrots, celery, and garlic and saute for 3-4 minutes.
- 8Pour in the reserved red wine marinade, add the seared beef, beef stock, rosemary, thyme, bay leaves, and crispy pancetta. Simmer on low for 3 hours with the lid on.
- 9Meanwhile, char pearl onions and mushrooms in beef tallow and set aside.
- 10After 2 hours of simmering, remove beef, add pearl onions, mushrooms, and potatoes. Simmer for another hour.
- 11Add chopped parsley and a slurry of flour and water to thicken. Add beef back to the stew to warm through.
- 12Serve and garnish with parsley.
Ingredients
- 750 g beef chuck
- 1 pinch sea salt
- 1 bottle burgundy red wine
- 1 white onion
- 2 carrots
- 3 sticks celery
- 1 garlic bulb
- 1 amount unspecified smoked pancetta
- 1 amount unspecified beef tallow
- 500 g beef stock
- 1 amount unspecified rosemary
- 1 amount unspecified thyme
- 1 amount unspecified bay leaves
- 1 amount unspecified pearl onions
- 1 amount unspecified chestnut mushrooms
- 1 amount unspecified baby new potatoes
- 1 amount unspecified parsley
- 2 tbsp flour
- 4 tbsp water
Equipment
knifecutting boardbaking sheetwire rackcorkscrewwine decantermixing bowlplastic wrapstrainerpaper towelscasserole dishwooden spoontongs
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