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Slow cooked beef stew is ubiquitous in British culture. It is - in this cooks opinion - one of the best dishes to eat in this country, providing it's done properly of course. Now over the years i've made and tasted so many different versions of beef stew, but one thing that a good stew needs is good beef, good stock and good kitchen techniques.
By this I mean, the beef should be fatty (cuts like shin, chuck or in this case brisket all work well) and I always advise to buy a whole joint of beef rather than those silly little cubes you get in packs. There's 2 reasons for this, the first is you can cut the chunks much bigger, meaning they are less likely to dry out, and also it's nicer to have bigger pieces of beef in a stew. The second reason is it's much cheaper to buy a joint of meat, as pound for pound, pre-cut pieces are way more expensive than a joint. Good stock is also important, I mean you could make your own but I find the knorr jelly stocks are brilliant if you don't have the time (no this isn't sponsored).
Along with good produce it's also important to follow good techniques to maximise flavour in your beef stew. Things like making sure the beef is properly browned, the vegetables are softened to extract their natural sweetness, making sure you cook the stew low and slow, long enough for it to be just tender.
I am also of the opinion that a good beef stew, made properly shouldn't have - or need - any tomato based products, like tomato puree or tinned tomatoes. The beef should be able to stand it's ground, and any form of sweetness should come from the vegetables cooked slowly. You could add some sauteed mushrooms if you like them, for some extra umami flavour.
The beer is also a factor in how your finished stew will turn out. I used a porter because it's gives depth, richness and colour to the beef stew. However you could use a lighter ale, red wine or perhaps even guiness. Just know, that different beers will change the flavour somewhat.
#beefstew #beef #recipes
To make my slow cooked beef stew with porter you will need:
►About 1kg beef brisket joint
►400g of chantenay carrots
►2 medium sized onions
►1 large celery stick
►4 garlic cloves
►4 bay leaves
►About 4 medium parsnips
►Around 350ml of porter
►Salt & pepper
►About 500-600ml of good beef stock
►About 1 tbsp of Worcestershire sauce
►2 heaped dessert spoons of plain flour
►Oil for cooking
→ Oven temp gas mark 3/165°C/325°F
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4 мар 2018
