Balsamic Beef And Pepper Stew Recipes

BEEF AND PEPPER STEW

Steps:

• Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
• Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
• Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
• Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
• Note: This stew is even better the next day.

BALSAMIC BEEF STEW WITH VEGGIE MASH

Steps:

• Heat the oven to 170C/150C fan/ gas 3. Heat the oil in a heavy-based ovenproof casserole, then fry the onions for about 8 mins, stirring, until golden. Add the beef and garlic, and stir-fry over a high heat until browned all over.
• Pour 500ml boiling water over the dried mushrooms in a bowl to briefly hydrate, then pour into the casserole with the liquid, and stir in the balsamic vinegar, tomato purée, bouillon and mustard. Pile in the carrots, chestnut mushrooms, thyme and some seasoning. Cover, then put in the oven for 3 hrs until the meat is tender. Towards the end of cooking, add a splash of water if the stew is looking dry.
• When the stew is nearly ready, make the mash. Boil the swede and potatoes together for 12-15 mins in a pan over a medium heat. Drain well, then mash with a grating of black pepper. Steam or boil half the broccoli for 5 mins until tender. 4 Serve half the stew with the cooked broccoli. The remaining stew will keep chilled for up to three days and frozen for up a month. Defrost thoroughly before reheating. Reheat the stew and mash in the microwave and steam or boil the remaining broccoli on the night to help preserve the vitamins.

BALSAMIC BEEF AND PEPPER STEW

Steps:

• Toss the beef in the flour. Heat 2 tbsp of the oil in a dutch oven / casserole dish over a medium-high heat. Add the beef, in batches, and cook to brown all over. Spoon into a bowl and set aside.
• Add the remaining oil, onion and garlic to the casserole and soften for 5 minutes. Add the tomato paste and cook for 2 minutes, then add the wine and bubble for a few minutes more.
• Return the beef to the casserole, then add the diced squash, sliced red pepper, thyme leaves, vinegar, Worcestershire sauce and beef broth. Bring to the boil, then simmer for 20 minutes until the beef is tender. Check the seasoning and serve.