Slowing down this winter for an Italian influenced beef stew
Di’s stew is cooked slowly and is full of flavour- perfect for a cold winter’s night.
It’s the time of year when I dust off the slow cooker for another winter season. There’s not much that can beat the aroma of a casserole or stew gently cooking to perfection in the slow cooker on a chilly November evening.
Slow cookers are amazing additions to any kitchen. They do all the work while you are at work, or getting on with other jobs at home. And the method of gentle cooking over a few hours really helps tenderise meats and develop depth of flavour. If you don’t own a slow cooker, I urge you to get one – but in the meantime, you can still cook this like a traditional stew in a heavy bottomed saucepan on top of the cooker, or as a casserole in the oven. The Italian influence lies in rich chopped tomatoes, tomato pesto, chopped olives and oregano, as well as shallots, garlic, flavourful chestnut mushrooms and fresh new season carrots. Serve on penne pasta or a bed of mashed potatoes.
For pud, making the most of the last of the Irish strawberries still in the shops in a gorgeous mousse with Italian mascarpone cheese. A simple and refreshing sweet course after a filling autumnal main!
- 2 tbsp olive oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 400g Irish stewing beef, in cubes
- 2 large carrots, peeled and chopped
- 100g chestnut mushrooms, wiped and halved
- 400g can Italian chopped tomatoes
- 600mls beef stock
- 1 tbsp red pesto
- 2 tbsp pitted black or green olives, sliced
- 1 tsp dried oregano
- Sea salt and freshly ground black pepper
- 2 handfuls baby spinach leaves, rinsed and drained
- Heat oil in a large heavy-bottomed frying pan and shallots and garlic. Fry gently till softened but not browned. Transfer to the slow cooker.
- Add an extra splash of oil to frying pan and fry beef till browned all over, stirring. Add carrots and mushrooms and cook for a further few minutes. Transfer all to the slow cooker.
- Add chopped tomatoes to the frying pan and bring to bubbling, stirring to scrape up any sediment. Add to slow cooker.
- Pour over beef stock and stir in pesto, olives, oregano and seasoning.
- Cover with lid. Cook on low for about 7-8 hours or use the high setting and cook for about 4 hours, or until beef is tender.
- When the beef is ready, stir in spinach leaves to wilt and serve in warmed bowls.
- 500g ripe strawberries
- 250g mascarpone cheese
- 250mls cream, whipped to soft peaks
- Grated chocolate for decoration (optional)
- Keep a few whole strawberries aside for decoration of the mousse.
- Hull and chop the remainder.
- Place half the chopped strawberries in a bowl and sprinkle with a little icing sugar.
- Puree smooth with a stick blender.
- Beat the Mascarpone soft, adding a splash of milk if necessary.
- Whip cream to soft peaks and fold into the mascarpone. Sweeten to taste with sifted icing sugar.
- Fold in the remaining chopped strawberries.
- Fold in the strawberry puree loosely to make a ripple effect.
- Spoon into a serving dish. Halve the reserved strawberries and pop on top of the mousse.
- Scatter with grated chocolate if using.
This flavourful stew definitely deserves a full-bodied Italian red wine to go with it. All the flavours of garlic, tomato, pesto and olives add to the intensity of the stew, as well as the richness of great Irish beef. This demands a wine which will hold up to all the characteristics of the dish. Passo Grande Puglia Vino Rosso has all the intensity you’d expect from a wine produced in the sunny southern region of the ‘heel’ of Italy. There are rich red fruits here, including plums and damsons, as well as a ripe softness in the body of the wine. Every mouthful is luscious and will wrap itself around the richness of this dish. This wine will also work with gamey dishes which come into play from now on, as the festive season approaches. This lovely red wine is on offer now at Dunnes Stores at just €10.00 a bottle, reduced from €11.25 until November 11.
Irish diced stewing beef 400g pack: €6.00 approx
Carrots 1kg: 79c
Shallots net: €1.49
Chestnut mushrooms 200g: 99c
Garlic net 3 pce: 99c
Italian chopped tomatoes 400g: €1.79
Red pesto 190g jar: €1.79
Pitted green olives 230g: €2.40
Baby spinach 130g: €1.39
Total: €17.63
Irish strawberries 2 x 227g: €6.00
Mascarpone 250g: €1.69
Cream 250mls: €1.59
Total: €9.28
GRAND TOTAL: €26.91
App?
