With the recent turn of the weather to a very Wintery style…and the office in full Glacial mode…I am finding the weekend a great place to try comfort food…this one is a great simple slow cook dish.
I use my Le Creuset dutch oven and cook at 150 degres for 3 hours…simply perfect.
Ingredients :
- Slow cook beef, Tesco has a pre-diced meat which is nice.
- Salt and Pepper, olive oil, butter, spices such as piment doux, nutmeg
- Celery, Carrots, a tin of chopped tomatoes, Paris white mushrooms
- Shallots and Garlic, chopped.
- A small glass of wine, I use Cote de Rhone
- Vegetable cube diluted in hot water
How to Prepare :
- First bring the olive oil to temperature in the Dutch oven on a strong flame
- Put the spices in the oil, mix a little to spread the spices
- Put the meat in the pan and seal it well. Let it turn a slight caramel colour.
- Take the meat out of the pan, reduce the heat and put the shallots and garlic
- Stir the shallots and garlic to get all the juices off the sides and the bottom of the pan
- Put the carrots, the celery and keep stirring. This should coat the vegetables with the juices and spices.
- Check the seasoning and adjust to your taste. I like to add the nutmeg at this point.
- Throw the glass of wine in the pan and stir again.
- Bring the meat back and finally the mushroom. Stir…
- Cover with the vegetable broth until the meat is covered but not so much that it is all in a soup. Probably just a finger under the top of the vegetables.
- Put into a pre-heated oven at 150 degres celsius (fan assisted), live it there for 3 hours.
- Check once in a while to make sure that there is enough sauce and nothing is overcooked.
I like to eat this dish with Charlotte potatoes that I have pre-boiled for 15 minutes, then placed a large oven proof dish, I sprinkle salt, pepper, herbs and olive oil and let brown in a hot oven at 220 degres celsius. This will make them nice and crispy outside and soft inside.
Enjoy !
