Sunday nights around here we usually have a few neighbours over
for tea. Last night was no exception, with Harley and Ashif joining
Lynne, Thea, Aaron and I for what has got to be one of the world's best
beef stews. We were all asked to sample Lynne's latest recipe... the silence was deafening.
Now you too can try it at home, the only danger being that you will probably want a second bowl. So make heaps.
The special ingredient is our Byron Bay Chilli Company Smokin' Mango
Chilli Sauce with Chipotles. Chipotles are smoked jalapenos, which impart a beautiful natural smoked flavour. Look for it in the sauce
section of your local Coles or Woolworths Supermarket.
Lynne found some very nice, crusty rye bread at our local Mullumbimby
baker. We cut it into thick slices and used it to mop up the last tasty
bits.
Serve this hearty stew in a bowl with crusty hot bread for soaking up the rich gravy. For extra heat, sprinkle with chopped fresh chillis.
1 kg stew beef (small cubes)
1 ? cups flour
? teaspoon salt
1 tablespoon chilli powder (or taco seasoning)
? cup olive oil
1 or two bottles SMOKIN? MANGO CHILLI SAUCE
4 cups beef broth
2 cups red wine (or tomato juice)
2 cups chopped canned tomatoes (with juice)
1 bay leaf
6 medium potatoes
6 medium carrots
3 onions
2 tablespoons butter
1 tablespoon olive oil
? cup chopped Italian parsley
2 fresh chillis (optional)
Combine flour, salt and chilli powder in a bowl. Add cubed beef to the flour and turn to coat each piece. Over medium-high temperature, heat 1/3 of the oil in a heavy-bottomed pot and brown 1/3 of the meat.
Remove cooked meat to a bowl and continue with remaining oil and meat.
With meat set aside, add beef broth to the pot and scrape up any browned bits on the bottom. Add wine, chilli sauce, tomatoes and bay leaf, stirring to combine. Add cooked meat, cover with lid and turn heat down to simmer. Cook for 1 hour, stirring every 10-15 minutes.
If more liquid is needed, add additional broth or water.
While meat is simmering, cut onions in large chunks. Peel carrots if necessary and cut into chunks. Peel potatoes if thick skinned and cut into large chunks. Melt butter in olive oil and saut? onion until softened. Steam potatoes and carrots until just tender. Add onions, carrots and potatoes to stew and continue to simmer for 30 minutes. Just before serving, add parsley. Garnish with additional parsley and chopped chillis if desired.
Serves 6 with extra for leftovers
Love and good food to all, the Bolands
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