Plate expectations: Hazelnut beef stew

Long slow cooking works a kind of magic with stewing beef or shin of beef.

Over time the gentle heat transforms the meat into tender juicy mouthfuls.

Slow cookers or roasting on a low heat intensifies flavour as well as succulence.

If you wish to increase the quantity for a large crowd just add more meat, keep the liquid measurements the same.

Ideal for Friday night dinner.

METHOD

1  Heat the oil in a large deep casserole pan over a medium heat.

2 Coat the beef in the seasoned flour and pan fry in stages turning until
nicely brown on both sides. Transfer to a casserole ovenware deep dish.

3 Add the onions, garlic, celery and carrots to the pan and cook for 5 minutes.

4Add a splash of wine to the pan and scrape off any brown bits stuck to the bottom. Add the beef stock and remaining wine. Bring to the boil and simmer for 5 minutes.

5
Transfer all the vegetables, sauce, olives and herbs to the casserole dish. Cover and cook at 150 °C/ 140°C Fan/ Gas 1 for 4 hours or until the beef falls apart when pressed with a fork.

6 To make the hazelnut topping, toast the hazelnuts by placing on an oven tray. Bake at 200°C/ 400°F for about 10 minutes or until golden.  Then roughly chop.

7 Drizzle a little oil over the bread and again toast in the oven for about 5 minutes. Then roughly tear and add to a bowl. Add the lemon zest, parsley and chopped hazelnuts. Mix together and seasonwith salt and freshly ground black pepper

To serve the stylish way: Sprinkle the hazelnut topping over the beef just before serving..

Ingredients

2 tablespoons olive oil

1 kg shin beef/ stewing beef – cut into 2 cm cubes

3 tablespoons flour – seasoned with salt and pepper

2 large onions – peeled and sliced

6 garlic cloves – peeled and lightly crushed with a knife

2 celery sticks – sliced

4 carrots – peeled and chopped

500ml red wine

500ml beef stock – use 2 tablespoons beef powder
to 500ml boiling water

Bunch fresh thyme – about 3 tablespoons

Bunch fresh rosemary sprigs – about 3 tablespoons

1 bay leaf

100g pitted black olives

Hazelnut topping

100g blanched hazelnuts

3 thick slices bread / challah

2 cloves garlic – peeled and finely chopped

3 tablespoons fresh parsley – finely chopped

Zest 1 lemon

Preparation time 30 minutes  

Cooking time 4 hours 

Recipe serves 4-6