Beef and Bean Stew
by Xinyu on 26th Apr, 2012
Beef shank , white beans , carrots , potatoes , onions , celery , canned tomatoes , thyme , butter , red wine , paprika , salt , black pepper
- Beef shank
- white beans
- canned tomatoes
- red wine
- black pepper
Recipe:Soak beans overnight, then drain.
Cut about half of the carrots, celery and onions into small cubes. Coarsely chop the rest and the poatoes into large chunks.
Cut beef into medium-sized cubes, remembering the meat is likely to break into smaller chunks over the long cooking. Season with salt and pepper and leave aside for around 5 minutes to let the salt begin to extract the juices.
Sear all the beef cubes in a large dutch oven or similar pot (but never a non-stick one). You might need do this in multiple batches; always make sure the beef comes into direct contact with the bottom of the pot and leave it to sear properly before turning.
After all the beef has been seared, lower heat and deglaze with red wine and some water. Make sure all the fond is integrated, and simmer for a while to let the alcohol boil off. Pour liquid into a bowl and set aside.
Add some oil and butter into the pan, and add the cubed carrots, celery and onions. Saute till onions begin to brown, then pour in the deglazing liquid. Add large chunks of vegetables, beans, beef, canned tomatoes, and thyme. Add just enough water to cover the ingredients, and leave to simmer with the lid on. Stir occasionally. If you wish, you can put it in the oven at ~120C instead of on the stovetop.
Let the stew cook for a few hours, then taste and season with salt and paprika. If it looks too wet, remove the lid and let it reduce slightly. Stew is done when meat is tender. Give it a final seasoning of black pepper before serving.