(Adapted from http://www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew)
As much as I whine about the harsh realities of winter weather, I’m always sad to say goodbye. By the time late February rolls around, I have already internalized the masterful avoidance of puddles of grey slush as a regular feature of my daily endeavours. It no longer presents itself as a chore or an obstacle; rather, it has become a valued part of my day because it demands an acute awareness of my surroundings and presents an acceptable excuse to wear my comfortable, yet hideous, waterproof Sorels in public. By late February, I have also become happily accustomed to the delicious meals that characterize Canadian winters. It is easy to lament the reduced variety of fresh produce available to us eager consumers but, at this point, I’m over it. Summer salads are wonderfully delicious after a day of care-free frolicking in the sun, but after slugging around our winter wonderland, huffing and sniffling beneath my strategically layered get-up, I would much rather indulge myself with a bowl of this hearty stew. Especially since I can no longer get away with pairing my Sorels with a balaclava.
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 1 handful fresh sage leaves
- 1 3/4 pounds of quality stewing steak, cut into pieces
- pinch of sea salt
- pinch of freshly ground black pepper
- 1/4 cup flour
- 3 potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 1/2 butternut squash, halved, deseeded and roughly diced
- 2 tablespoons tomato paste
- 1/2 bottle red wine
- 1 1/4 cups beef or vegetable stock
Optional:
- finely grated zest of 1 lemon
- 1 handful fresh rosemary
- 1 clove garlic, peeled and finely chopped
Instructions
1) Preheat the oven to 300ºF. Warm olive oil and butter at medium heat on the stovetop in an appropriately-sized ovenproof pot or casserole pan (note: the pot or pan must have a lid).
2) Add onion and sage leaves and fry for 3-4 minutes, until onion has become translucent.
3) Coat meat by tossing it in a mixture of flour, salt and pepper. Add the meat it to the pan along with the potatoes, carrots, butternut squash, tomato paste, wine and stock, and gently stir ingredients together.
4) Increase stovetop heat to high and bring the stew to a boil. Once the stew has reached a boil, place a lid on top, then transfer the pot or pan into the preheated oven to cook until the meat is tender (approximately 3 hours). Note that if you do not own an ovenproof pot or pan, you can leave the covered pot on the stove to cook on medium-low heat, stirring periodically, for approximately 3 hours.
5) After 3 hours, test for doneness by mashing up a piece of meat with a fork; if it falls apart easily, the stew is ready to eat.
6) OPTIONAL: Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating.
7) Serve with fresh, warmed bread and the remaining red wine. Enjoy!
