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Braising | Stew

SERVES 2



- 1 portion Meatme stew cubed
- 1 bunch of thyme
- 1 bottle cheap red wine (shiraz)
- 4 pieces bacon, sliced (optional)
- 12 small round potatoes, cooked (do not use russets, they will fall apart)
- 4 Carrots cut into large chunks, cooked and cooled
- 3tbs red wine vinegar
- salt

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    1. If you are using bacon add the sliced bacon in the pan and crisp up, remove from pan and set aside. If you are not using bacon go straight to step 2.

    2. Using the bacon fat (if not using bacon, just use oil), follow the basic braising method to step 3, making sure you coat your meat in the flour. Continue with the braising method adding in the onions and garlic to brown.

    3. Add in the bottle of wine and reduce for 30 minutes, or until it’s almost all gone, maybe ½ cup left. 

    4. Add in the stock, thyme and coloured beef and follow the temperatures for basic braising.

    5. When finished, add in cooked potatoes and carrots, season with salt and a dash of red wine vinegar.

    6. Serve in a bowl with crusty French bread and butter.

     

    Enjoy!

     


    by Trevor Bird

    Chef & owner at Fable Kitchen & Fable Diner

     

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