Slow cooked chilli beef

chilli beef stew with persimmon salsa

How about a dinner party? I love to have guests for dinner, the feeder in me comes out. Food has a lovely way of bringing people together. A good dinner party is as much about the food as it is about the chemistry around the dinner table. If there is anyone coming that I would think even slightly boring (sometimes this is unavoidable) I try to counter with someone more lively. Slightly controversial topics also works and it keeps the evening interesting, lately just refer to the news and I promise there won’t be a dull moment.

 

The other day I decided to make another beef stew. The winds were getting really cold, I got out my warm jumpers, thick jackets and winter boots. Ok, I am a bit of a sissy. I think I have lived in the UK for too long as even the thought of going home to Sweden in the  middle of winter makes me cold!  So here I am with my winter gear, quietly wondering if anyone of my Swedish friends even wears a woolly hat yet! It doesn’t really matter and I this day I needed a warming beef stew. Not a fancy one but one that is cooked low and slow and makes you go in for seconds and most likely thirds. I did a big batch and as I cooked for many it wasn’t right without friends to share it with.

 

Slow cooked chilli beef stew

preparation time 10 minutes

cooking time 3 1/2 hours

oven 140F or 284F 

serves 6

Ingredients

  • 1 kg or 35 oz shin of beef, or any braising part of the beef
  • a piece of chorizo sausage, sliced
  • 2 carrots, peeled and sliced in to thick slices
  • 1 large onion, peeled and cut in to slices
  • 2 celery sticks, sliced
  • 1 raw beetroot, peeled and quartered
  • 4 garlic cloves, peeled and chopped
  • 1 heaped tbsp miso paste
  • 2 fresh chillies, sliced
  • 1 piece of fresh ginger, peeled and cut julienne
  • 3 bayleafes, I used fresh, if you use dried 2 would be enough
  • 1 heaped tsp peppercorns
  • 1 tbsp Shaoxing rice wine
  • 1 dried whole lime, slightly crushed
  • 5 dl or 2 1/2 cup beef stock
  • vegetable oil, I used rapeseed oil
  • watercress – to add just before serving

I chopped the vegetables and trimmed the meat.

 

Vegetables for beef stew

 

Heat the oil in an oven poof pan with a tight fitting lid. Salt and pepper the meat before browning it. I fried the meat in batches to make sure it browned evenly. Add the chorizo and fry for a few minutes.

When the meat is browned add the vegetables, bay leaves and the peppercorns. Let the mixture fry for a few minutes and add the remaining ingredients. Make sure everything is mixed and brought to a boil. Place the lid on top and place in the oven for about 3 hours.

Taste the stew after about an hour to adjust the flavors. If the chillies are too hot add a tbsp of honey, this will temper the heat.

The stew is ready when the meat is tender, you should be able to cut through the meat with a  spoon.

 

slow cooked chilli beef stew

 

Just before serving add roughly chopped watercress.

 

slow cooked chilli and beef stew

 

Serve the beef stew with boiled, pan fried potatoes or rice and some whipped, natural yogurt on the side. I also did a persimmon salsa, cutting persimmon in to cubes and adding lemon juice and zest to cut through the richness of the beef and added a little coriander for garnish.

 

chilli beef stew with persimmon salsa

 

We ate the stew over a great conversation and a nice bottle of Malbec and it is a perfect sharing dish.

 

 

 

 

 

 

 

 

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Comments
6 Responses to “Slow cooked chilli beef”
  1. Sounds really delicious ! Love the idea of a persimmon salsa. I too am half Swedish, live in Italy and hate the cold ! A total sissy when it comes to weather !

    • petra08 says:

      Am glad you like it! It is more difficult each year I don’t live there so perhaps we are better off slightly to the south! Persimmon salsa is great, the lemon brings out the flavor and it does cut through the beef making the dish a bit lighter, but still warming 🙂

  2. Yum my kind of stew Petra – and I didn’t realise you lived in the UK. It’s funny I moved to Australia from the UK 10 years ago and now I find Australian winters cold – I wouldn’t cope well in the UK let alone Sweden!

    • petra08 says:

      hi Laura
      Oh quite different in weather! No perhaps give Sweden a go, at least this winter!
      Am glad you like the stew, I love foods that cook for ages on it’s own and when you take them out you have a big treat, a little magic 🙂

  3. chefjulianna says:

    Mmmm, with miso and rice wine! I bet this is so very awesome! 😀

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