All these reminds me of my lovely Le Creuset pot and of beef stew! I just love having beef stew with rice, something about the thick gravy with potatoes, carrots and celery hits my cold spots just right. I forgot the recipe which I made beef stew before so I consulted a few sites and finally came out with this one, limited only by what is available in the house:
500 g beef chunks, floured lightly
400 ml hot meat stock
300ml red wine
5 strips of bacon
2 dried bay leaves
1 tablespoon tomato puree
1 large onion, chopped
1 clove of garlic, sliced thinly
2 tomatoes, chopped
2 carrots - peeled and cut into 3cm chunks
4-5 small size potatoes - peeled and halved
2 celery sticks
1 tablespoon black peppercorn - those used for stewing, they tend to be a bit larger otherwise you can also use the normal ones
Salt and ground black pepper
- Fry up the bacon till it is crispy, set it aside.
- Adding a knob of butter to the residue oil from the bacon, add in the chopped onions and sliced garlic, fry till soften.
- Add in the lightly floured beef chunks, stir fry for a few seconds and add in the hot meat stock.
- Add in the red wine and tomato puree.Bring it to a boil then turn the heat down to low.
- Throw in the carrots, celery, potatoes, tomatoes, black peppercorns and bay leaves. Leave it to simmer for 3-4 hours, depending on your cut of beef.
- When it is about done, season with salt and ground black pepper according to taste. Serve with rice.