Wine and coffee give this beef stew a lovely depth of flavor. When it comes to cooking with wine, the most important thing to remember is to use one that you enjoy drinking.
Serves 6 Prep Time 20 minutes Cooking Time 2 hours
11/2 kilos boneless shin shank, cut into large cubes salt and pepper, to season
1/4 cup olive oil
1/4 cup butter, plus extra as needed
1 large onion, diced
1 stick celery, minced
1 whole garlic, minced
4 tablespoons all-purpose flour
1 cup dry red wine
1 cup strong brewed coffee
11/2 cups beef stock, plus extra as needed
2 bay leaves
1 tablespoon olive oil
1 large carrot, peeled and cut into 2-inch pieces
2 medium potatoes, peeled and cut into
2-inch pieces
2 tablespoons butter (optional)
1/4 cup all-purpose cream (optional)
1 Season beef with salt and pepper. Heat a heavy-bottomed pot or Dutch oven; add olive oil and butter. Sear beef on all sides. Set aside.
2 In the same pot, sauté onions, celery, and garlic. Add flour to make a paste. Add 1 to
2 tablespoons butter if the mixture is too dry. Whisk in red wine and cook until it reduces by half. Add coffee and stock.
3 Return beef to the pot. Add more stock or water if needed. The beef should be completely covered with liquid. Add bay leaves.
4 Bring mixture to a boil, then reduce heat to a simmer. Cook, partially covered, for about 11/2 hours or until beef is fork-tender and sauce has thickened.
5 Heat oil in a frying pan. Cook carrots and potatoes until browned. Add to the stew and cook until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream, if using.
A GUIDE TO VIETNAMESE MENU ITEMS
HOW TO MAKE CANDY APPLES
TYPES OF PEPPERS AND COOKING WITH THEM
TOP 5 POPULAR SUSHI
HOW TO CARVE THE TURKEY
9 EASY WAYS WITH SMOKED SALMON
10 QUICK CANAPES
JAMBALAYA RECIPE
TROPICAL FRUIT CEREAL BARS
BAKED SPICY CHICKEN WINGS
3 FRESH AND FAST TOAST RECIPE
THAI STYLE STEAK RED CURRY AND SPICY CARROT SALAD
GRILLED CHICKEN WITH TOMATO LIME AND CILANTRO SALSA
PORK WITH RICE NOODLES SCALLIONS AND CHILE
RISOTTO WITH CORN TOMATOES AND BASIL
SPICED SALMON WITH YELLOW PEPPERS
FLAVORINGS WORCESTERSHIRE SAUCE
CRANBERRY-LIME SHRUB SPARKLER
