Beef Stew
Slow cooked oyster blade with potatoes and swiss chard
Serves 2- 4 people
INGREDIENTS
500g Oyster blade, chopped into 2cm chunks
2 tablespoons plain flour
1 onion, diced
3 small carrots, cut into 1.5cm rounds
2 celery stalks, sliced into 1.5cm pieces
6 pickling (baby) onions, peeled and halved
3 cloves garlic, peeled and smashed
2 sprigs rosemary
2 sage leaves or bay leaves
1 tin (400g) whole peeled tomatoes
250ml red wine, divided
Sea salt and freshly ground black pepper
Potatoes, peeled (2 small per person)
1 bunch Swiss chard
Olive oil
Salt & pepper
DIRECTIONS
Preheat the oven to 180°C. Heat 2 tablespoons of olive oil in a wide, deep, oven-safe pan or Dutch oven over medium-high heat.
Brown the beef. Dust the oyster blade pieces in flour and season with salt. Working in two batches so the pan isn't crowded, brown the meat slowly and patiently on each side. This step builds the deep flavour of the stew, so don't rush it. Set the browned beef aside.
In the same pan, add the onion, carrots, celery and garlic. Sauté for a minute, seasoning with salt and pepper. Pour in half the red wine (about 125ml) to deglaze, scraping up any browned bits from the base of the pan, and let it reduce slightly.
Return the beef to the pan, then add the tomatoes, the remaining wine, the rosemary and sage, and the chicken stock. Stir gently and bring to a simmer.
Cover with a lid, or with a layer of parchment paper followed by foil. Transfer to the oven and cook for 2 hours, or until the beef is tender and falling apart.
While the stew braises, drop the peeled potatoes into a pot of well-salted boiling water and cook until a knife slides through easily. Blanch or steam the swiss chard until just wilted.
To serve. Spoon the stew onto a plate followed by the potatoes and swiss chard, drizzle generously with olive oil and finish with a pinch of sea salt.
