Beef Stew Recipe

The perfect way to eat sourdough is with a rich braise to mop up all the juices and to use the bread as a spoon. Edible cutlery is the best. And engaging, hearty food doesn’t get much better than this.

Tip: Never boil the meat, this will cause the moisture to be lost and result in a dry texture. Serve with a hunk of warm Sourdough bread with a bit of butter on…. Yumski!

Serves n/a

Ingredients

  • 2kg Ox cheek

  • 2 Onions, chopped

  • 2 Garlic cloves, chopped

  • 1 Carrot, chopped

  • 500ml Chicken stock

  • 50g Bacon skin

  • 20g Flour

  • 20ml Oil

  • 200ml Red wine

Method

  1. Dust the ox cheek in seasoned flour. Heat a frying pan and brown the cheeks till dark. Remove the cheeks and in the same pan fry the onions, when soft add the garlic, carrot and bacon.

  2. Deglaze with the wine and reduce, add the stock, trotter and herbs.

  3. Bring to the boil then take off the heat.

  4. Place the cheeks and liquid in an oven dish. Cover and cook at 120oc for 6 hours or until tender and giving.

  5. Take out of oven and remove the meat carefully. Simmer the sauce until the consistency is coating, adjust the flavour with the worcester sauce, sherry vinegar and sugar.

  6. Pour over the cheek and, using the sourdough as a spoon, sop up all those juices.