To accompany our Tardieu-Laurent tasting last week, Mary-Jane and Maurice Caro served a rich winter stew. It was the perfect complement to these Northern and Southern Rhone wines and was so delicious that we were flooded with requests for the recipe. Here it is in full – try serving it with one of Tardieu-Laurent’s Grenache or Syrah based reds, or with any full-bodied Rhone red.
Make this 1 to 2 days ahead if possible.
- 2.5 kg CROSS CUT TRIMMED BLADE STEAK – get your butcher to trim off the fat and cut into 3cm cubes
- 500gms SHOULDER BACON – cut into thick lardons
- 90gms PLAIN FLOUR – I use White Spelt flour as I find it is much lighter than normal flour in all cooking
- 2 LARGE ONIONS – chopped
- 1 kg CARROTS – peel and large dice. New World in Remuera have wonderful 500gm packets of small sweet tiny organic carrots imported from USA. This is what I used.
- 500gms BROWN BUTTON MUSHROOMS – leave them whole or halved if too big
- 5-6 LARGE CLOVES GARLIC – crushed
- 10 STALKS CELERY – sliced
- 2 500mls JARS PASSATA
- 300mls RED WINE – drinkable Pinot Noir or Burgundy
- 2 tabs MARJORAM – chopped
- 500mls BEEF STOCK – if you are NOT using mushrooms
- SALT & BLACK PEPPER
- OLIVE OIL & BALSAMIC VINEGAR
Pre heat oven to 200 fan bake and drop down to 140 fan bake after 10 minutes cooking – this is important!
Heat a fry pan and brown beef and bacon in small batches with a small splash of oil over a moderately high heat and remove with a slotted spoon to a large casserole. Add the carrots, celery, mushrooms, garlic and marjoram to the casserole.
Cook onion in a fry pan with a small splash of oil and cook stirring for a few minutes until it is soft but not coloured. Add the flour to the onion and continue cooking for 1 minute stirring constantly. Add passata and wine and bring to the boil, stirring until smooth and thickened. Pour over the meat and vegetables stirring well and season with salt and black pepper.
If you think the mixture is too thick add some beef stock but I find the mushrooms make a lot of extra juice and don’t use the stock.
Cook for 2 ½ to 3 hours. When cooked season to taste with a good slug of decent Balsamic vinegar