Catalan Beef Stew
My amazing friend who is a chef gave me this recipe, so up it goes.
Steps
Preheat oven to 160c heat a large flameproof casserole dish over high heat.
Add the pancetta and cook , stirring , for 2-3 minutes or until golden.
Transfer to a heatproof bowl.
Add 60ml of the oil to the casserole dish.
Add one-quarter of the beef and cook , turning , for 5 minutes or until brown.
Transfer to the bowl with the pancetta.
Repeat , in 3 more batches , with the remaining beef , reheating the dish between batches.
Add the vinegar to the dish and cook , stirring to dislodge any bits that have cooked on to the base , for 1-2 minutes.
Pour over the beef mixture.
Heat the remaining oil in the dish over medium heat.
Add the onion and garlic and cook , stirring , for 10 minutes or until soft.
Add the beef mixture , stock , wine , tomato paste , cinnamon , thyme , orange peel and chocolate.
Cover with foil and a tight-fitting lid.
Bring to the boil.
Bake in oven for 2 hours or until the beef is tender.
Set aside for 15 minutes to cool.
Place in the fridge for 6 .
Ingredients
pancetta, extra virgin olive oil, beef gravy, red wine vinegar, brown onions, garlic cloves, beef stock, dry red wine, tomato paste, cinnamon sticks, fresh thyme, orange peel, dark chocolate, flat leaf parsley