Slow cooked chilli beef
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
- 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.
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.
Just before serving add roughly chopped watercress.
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.
We ate the stew over a great conversation and a nice bottle of Malbec and it is a perfect sharing dish.