Light beef stew
| Recipe By: | Nina Timm |
| Serves: | 4 to 6 |
| Cooking Time: | 2 hours |
| Cook's Tips: | I did not give quantities for the spring vegetables - use whatever you like and as much as you like. |
| Serving Suggestion: | Serve on warm rice, couscous or polenta with grated parmesan. |
| Prep Time: | 20 minutes |
Ingredients
- 1 kg stewing beef
- 2 large onions, chopped
- 1 large carrot, chopped
- 2 sticks celery, chopped
- 620 g flour
- salt
- 1.5 g pepper
- 2 tsp ground coriander
- 4 cloves
- olive oil
- 2 sprigs thyme on the stalk, plus 2 sprigs thyme, leaves removed
- 4 sprigs fresh rosemary, leaves picked and chopped
- 2 bottles light beer
- 400 ml vegetable stock
- 8 small pickling onions, peeled, but keep whole
- 8 small carrots, cleaned, but keep little green stems on
- 2 tsp baby fennel, cleaned and halved
- young green beans, topped
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Cooking Instructions
- Heat the oil in a heavy-base pot. Add the chopped vegetables and saute until it starts to brown slightly.
- Cut the beef into chunks. Season the flour with the spices and dust the beef cubes with the flour.
- Remove the sauteed vegetables from the pot and keep to one side.
- Add more oil to the pot if needed and brown the beef cubes in small lots. Once the beef has browned, add the sauteed vegetables, the beer, the herbs and the stock and place the lid on the pot.
- Bring heat down to a very low simmer or place the casserole in the oven for about 1½ to 2 hours. Check once through the cooking time if the stew needs more liquid and adjust if it is needed.
- After about 1½ hours of cooking add the young vegetables and place the lid back on. Cook for another 20 to 25 minutes or until vegetables are cooked, but not mushy.
- Season the stew according to your taste. If the sauce is to runny, make a little paste (roux) with flour and oil and stir into the stew.
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