Malt vinegar beef stew
Ingredients
1.5kg beef chuck, cut into 5cm pieces
salt and pepper, to season
50g butter
3 brown onions, 1 finely diced and 2 cut into large chunks
4 carrots, peeled, 1 finely diced and 3 cut into 5cm lengths
1 celery stalk, peeled and finely diced
4 garlic cloves, bruised
3 fresh bay leaves
1 tbsp tomato paste
¼ cup plain flour
1 litre beef stock
1 tbsp dark soy sauce
3 potatoes, peeled and cut into large chunks
¼ cup malt vinegar
2 tbsp finely shredded parsley
fresh baguette and butter, to serve
cornichons, to serve
Method
Step 1
Season the beef well with salt and pepper. Heat a large casserole dish over medium heat and add the butter. Brown the beef well in batches and remove from the dish. Add the finely diced onion, carrot and celery (reserving the large pieces of onion and carrot for later) and fry for about 8 minutes. Add the garlic, bay leaves and tomato paste and fry for a further minute. Add the flour, stir and fry until the flour browns on the base of the pot. Deglaze by adding the stock in small amounts and mixing well. Return the beef to the pot, add the soy sauce and bring to a simmer. The liquid does not need to cover the meat, as it will release extra liquid as it cooks. Cover and simmer over low heat for about 1½ hours. If you do need to top up any liquid, just add a little water.
Step 2
Add the large pieces of onion and carrot, and the potatoes, and simmer, covered, for 30 minutes, then allow to stand for a further 30 minutes. To serve, reheat the stew and stir the malt vinegar and parsley through. Serve with torn pieces of baguette, butter and cornichons.
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