Winter warming recipe for Beef and Mushroom Stew with homemade gremolata
500 ml (2 C) prepared beef stock
10 ml (2 t) mustard
440 ml (1¾ C) draught beer
200 g bacon, diced
1 onion, chopped
5 ml (1 t) herbs de Provence
2.5 ml (½ t) nutmeg
2.5 ml (½ t) ground cumin
1 kg beef stewing meat, cut into even sized pieces
30 ml (2 T) cake flour
salt and freshly ground black pepper
45 ml (3 T) butter
250 g Portabellini mushrooms
zest of 1 lemon grated
80 ml (⅓ C) chopped Italian parsley
1 garlic clove, crushed
Bring the beef stock, mustard and beer to the boil, remove from the heat and set aside.
Heat a medium sized heavy bottomed saucepan.
Add the bacon and for a few minutes until the bacon begins to cook.
Add the onions to the pan and fry until the onions begin to soften.
Stir in the herbs de Provence and the spices.
Add the meat and toss well in the pan such that the meat is coated in the bacon fat and spices.
Stir in the flour.
Add the hot stock and stir to mix.
Bring the stew to the boil and season well.
Turn the heat down and simmer for about 2-3 hours or until the meat is tender.
Alternatively, transfer to a Wonderbag or slow cooker and cook until the meat is tender.
Heat the butter in a frying pan.
Add the mushrooms and toss to cook for a few minutes until just tender.
Season the mushrooms with salt and freshly ground black pepper.
Add the mushrooms to the stew.
To make the gremolata, simply mix together the lemon zest, chopped parsley and the crushed garlic.
Serve the beef stew hot with the gremolata sprinkled over the top.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor