Beef and Clementine Stew
Serves: 4
Preparation: 20 minutes
Cooking Time: 3 hours 15 minutes
Ingredients
- 2 onions, peeled and finely chopped
- 2 celery sticks, trimmed and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 2 tbsp olive oil
- 10g unsalted butter
- 4 carrots, peeled and cut into chunks
- 350g cubed beef
- 2 tbsp pain flour
- 300ml stock
- 200ml red wine, or equivalent amount in stock
- 2 tsp tomato purèe
- 2 clemetinesTo serve:
- Mashed potato or jacket potatoes
Method
- Preheat the oven to 140°C/fan 120°C/Gas 1.
- Soften the onions, celery and garlic in half of the oil and butter in a frying pan for 10 minutes and spoon into a large casserole dish.
- Fry the carrots in a little oil for a few minutes and then put in the casserole dish.
- Dip the beef in the flour and fry in batches in the remaining oil in the pan until golden all over. Spoon into the casserole dish.
- Add the stock, wine, if using, and tomato purèe, and grate the zest of the clementines into the dish.
- Cover with foil and cook in the oven for 2 hours.
- Peel the clementines and add the segments to the dish and cook for another hour or until the beef falls apart.