Saucy beef with mushrooms and peppadews

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 14
Servings 4
Time 30 min

Ingredients

  • 45
    g
    butter
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 2
    celery stalks, sliced
  • 600
    g
    boned beef shin, sliced into strips
  • 1
    ml
    ground cloves
  • 15
    ml
    flour
  • 2
    medium carrots, peeled and chopped
  • 250
    ml
    beef stock
  • 150
    ml
    dry white wine
  • 5
    ml
    grated lemon zest
  • 45
    ml
    freshly chopped parsley
  • 250
    g
    fresh brown mushrooms, sliced
  • 50
    ml
    peppadews, halved
 

Method

1 hour 30 min
 
Heat half the butter in a large saucepan and sauté onion, garlic and celery for 5 minutes, until golden. Remove from saucepan and set aside. Heat remaining butter over medium-high heat and brown meat in batches. Return all meat to saucepan and stir in cloves and flour. Add cooked vegetables and carrots and stir in the stock, wine and lemon zest. Bring to the boil, then reduce heat, cover and simmer for 45 minutes. Add parsley and mushrooms and continue simmering for a further 30 to 40 minutes until meat is tender. Stir in peppadews and season. Cook for a few more minutes. Serves 4-6. To freeze: Cool completely, spoon into a plastic container and seal well. Freeze until needed. Defrost in the fridge. Heat in the microwave or return to a saucepan and simmer gently for 20-30 minutes until piping hot.
 

Read more on: beef
 

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