A delicious recipe for winter beef stew

I hope that you do over-eat as I did over the holiday period! However, despite my excess, I temporary survived and indeed find now in the doldrums. January tends to be like that it does not? The weather seems to worsen the riskiest short days and, of course, there is not even Christmas hastily. It is the period of the year, when I think of heat by the fireplace, a good book and rich and hot food.

I was recently introduced to beef stew. It is a new on me. The only other time that I had come across this culinary term, stew, Hare was. However, I am informed reliable that it means simply cooked slowly in a tightly covered pan and could therefore apply as well to almost any meat. In any event, the recipe that follows requires beef shin, that costs less than normal reform steaks, is quite right for this dish. Any other form of beef that would develop the quality of the dull, fibrous. Shin enough fabric a connective to cook until silky, textured saucepan with a deep flavour. I live in the heart of the country and then the nearby town has a number of butchers, none of them sophisticated! It is therefore with some trepidation that I made a foray to buy for the first time, the beef shin required for this dish. I sidled into the shop and started the conversation with a slash, "you wouldn't by any chance have any beef shin." I almost fell when my investigation won the bland response, "how much do you want?". I was home and dry. Follow in my footsteps and like me, you will be rewarded. It is a really rich, warm and comforting dish.

Beef stew

1 kg of beef shin trimmed, and diced

3 tbsp olive oil

1 onion sliced

Laurier 1 sheets

5 tbsp wine

5 rashers streaky, chopped

30 g flour

1 tbsp currants jelly *.

Finely grated zest of half an orange

300 ml beef stock

Parsley for garnish

Pepper and salt to season

* On occasion, I did not give a red currant jelly and he substituted with apricot jam. It's beautiful.

Place the meat, oil, onion, leaves of Laurier, wine and seasoning in a bowl and marinate for at least four hours and if possible, to day to the next. Preheat oven to 170 ° c to fry bacon in a little oil in a large saucepan. Blend in flour and add jelly redcurrant, orange zest and stock and bring slowly to the boil. Add meat and marinade. Closely cover the crock pot (I cover with aluminum foil before placing the lid on top) and transfer to the oven. Cook for two years and a half hours, the audit on it at regular intervals and adding water if necessary. Serve with a scattering of parsley on top.

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