BULLFIGHTERS BEEF STEW
Ingredients
1-1.5kg beef for casserole piece of brisket, leg steaks
2 medium onions sliced
3-6 garlic cloves to taste
2 peeled carrots, cut into diagonal slices
50g black olives optional
Salt and Pepper
1 bottle French/Spanish Country Wine
2 sprigs fresh thyme
1 large sprig rosemary
2 bay leaves
Small piece cinnamon stick - optional
75g diced ham or bacon
Serves: 4
Source: Rick Stein
Method
Marinate beef with wine, vegetables, herbs, spice no salt for minimum 2 hrs- maximum 24 hrs.
Heat 30ml olive oil in a large flameproof casserole of cooking on the hob. Use a frying pan if cooking in the oven.
Brown the beef and remove, to a casserole if using
Add the bacon/ham.
Strain marinade, keeping the wine.
Add the vegetables etc to the pan.Remove cinnamon at anytime, depending on how strong a flavour is required
Fry until onions begin to soften.
Add wine, black olives if using, and season. Add to beef in casserole
Return beef to pan. Simmer or cook 2-21/2 hours.
When beef is tender, remove from gravy.
Thicken with beurre manie to required thickness. Check seasoning.
Possible to add dumplings for last 10-15 mins of cooking, or cook theme in the gravy at the end. Not authentic to bullfighters but perfect accompaniment