Classic Beef Stew

Name: Classic Beef Stew
Ingredients: 2 cups/500 ml red wine; 3 pounds/1.4 kg beef shank, cut into 1½-inch/4-cm slices, prepared; 4 large onions, halved and sliced; 2 stalks celery, sliced; 3 cloves garlic, crushed; 3 stems flat-leaf parsley 2 sprigs thyme; 1 fresh bay leaf; ¼ teaspoon black peppercorns; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; ¼ cup/1¾ ounces/50 g beef dripping or lard; ¼ cup/1¾ ounces/50 g beef dripping or lard; 4 carrots, peeled and cut into 1½-inch/4-cm pieces; 1 tablespoon tomato paste; 2 cups/500 ml Beef Stock; 8 ounces/225 g portobello mushrooms, trimmed and quartered; ¼ cup chopped flat-leaf parsley; 1 tablespoon red wine vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

There are countless permutations of beef stew in almost every cuisine. Instead of boneless pieces of beef, I cook slices of beef shank with the bone. Browning two or three slices is a lot less tedious than a pile of cubed meat. Once the dish is cooked, I divide the shank slices into serving portions. Serve with Bone Marrow Dumplings.

Ingredients

Stew
Gluten-free

Ingredients

Method