Beef stew recipe with brandy, white wine and cream

Beef stew with brandy, white wine and cream

Prep Time ~ 40mins	Cooking Time ~ 1hr 30mins
Approx Cost ~ £15	Difficulty ~ Easy
Freeze ~ Yes	Serves ~ 10-12

Tip ~ This is a great recipe for serving a crowd, just place on the serving table with a big bowl of rice and mixed salad and let everyone help themselves.

Ingredients

500g / 1lb 2oz mushrooms sliced

3 - 4 tbsp olive oil

3kg / 7lb stewing beef, but into 3cm / 1 ½ inch cubes

150ml / 5 floz chicken or beef stock

3 large onions, peeled and sliced

5 garlic cloves, peeled and crushed

150ml / 5floz white wine

100ml / 3 ½ floz brandy

325ml / 11floz single cream

Salt and pepper

2 - 3 tsp roux - see recipe

Method

• Preheat the oven to 160C, Gas mark 3.
• Heat a large frying pan and sauté the mushrooms in batches in the olive oil until pale golden in colour.
• Tip onto a plate and set aside. Brown the meat in the same pan in small batches. When all the meat has browned, pour a small amount of the stock into the frying pan and bring to the boil to deglaze the pan and conserve the flavour.
• Meanwhile, place a large flameproof casserole on the hob over a medium heat and pour the stock from the frying pan into it. Add the mushrooms, meat, sliced onions, garlic, white wine, stock and brandy. Cover with a lid, put into the oven and cook for 1 - 1 ½ hours until tender.
• When the meat is cooked, strain the liquid into a saucepan. Add the cream and boil uncovered for a few minutes, then season with salt and pepper.
• When the liquid is still boiling, add 2 - 3 teaspoons of the roux and whisk in until the juices have thickened slightly, adding more roux if necessary. Pour over the meat, stir and keep warm until you are ready to serve.

To make the roux:

a roux is a simple sauce thickener made with equal quantities of butter and flour. It keeps in the fridge for 2 - 3 weeks. Use 100g / 4oz butter and 100g / 4oz plain flour. Melt the butter in a saucepan over a medium heat, then add the flour, continue to stir over a low heat. Allow to cook for 2 minutes. Pour into a bowl, use straight away or allow to cool and put in the fridge.