Prepping: 20
minutes
Cooking: 2
hours approx
Serves: 4 hungry
people
Ingredients:
600gm topside
of beef cubed
400gm butter
beans
300gm
cannelloni beans
300gm pinto
beans
12 shallots
peeled
8 medium
mushrooms quartered
1/2 cup red
wine vinegar
2 tbsp olive
oil
1 pint beef
stock or boiling water
Herbs & Spices:
1 tsp hot paprika powder
1 tbsp coarse ground pepper
2 tbsp sun dried tomato paste
2 bay leaves
4 sprigs mixed dried herbs
Method:
- Sprinkle beef cubes with flour and
pat all sides. Heat oil in large pan and add the beef cubes.
- Sear all sides and once sealed
remove from pan. Add shallots to same pan and cook in beef juices for 5
minutes or till they are slightly coloured. Reduce temperature to lowest
setting.
- Put beef cubes back in pan along
with paprika, pepper & tomato paste. Mix well making sure all the
gooey mix at the bottom on the pan starts lifting to give a deep dark
texture. Add all the beans, mushrooms, vinegar and beef stock/water.
- Stir, bring to the boil and then
throw in the bay leaves and dried herbs. Reduce temperature to low and
cover the pan. Simmer for 1½
hours or till the gravy thickens and beef is tender.
- Serve with mashed potatoes mixed
with wholegrain mustard.
Notes:
- I used canned beans
to save time. Drain excess liquid before adding to pan.
- The bottom of the
pan will catch but don’t panic - that is what will make the base of the
gravy, giving a rich flavour to the whole dish. When the meat is
simmering in low heat, gently mix the liquid with ingredients caramelized
at the bottom of the pan.
- Add 1 cup of red
wine to give it an even deeper flavour.
- If you want
thicker gravy, cook in high heat for 15 minutes with the lid off. This
should be done after about an hour of simmering to ensure beef is
meltingly soft.
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