One of my friends keeps on giving me shit about not having enough meat recipes. So Simone, this is for you.
I got this recipe from the kind chef at the L.A Museum of Art’s cafe. It’s pretty basic but I think what makes this magic is simmering the wine until it’s syrupy.
- Stew beef (anything with fat running through it), cubed
- Bottle of red
- Onions, carrots, potatoes and any root veg you have lying around, roughly chopped.
- Store-bought beef stock or three cups of homemade stock
- Get a big pot, add a little, little bit of olive oil and when the temperature is on high, brown your cubed meat. Do it in batches if there’s heaps.
- Take out the beef and set aside. Turn the heat down to low, add the veg and stir on low until the brown bits of the beef come of the bottom of the pan.
- Add two cups of red wine. Drink the rest, if you’re into that. Simmer until the wine is almost halfed and syrupy. Don’t boil otherwise your veg would turn into mash.
- Add the stock and add enough water so everything is covered. If you’re using store-bought stock, don’t add salt but add pepper.
- Bring to the boil until the sauce thickens and then simmer for two hours, at least. The longer, the better. Serve with some crusty bread.
