I like to cook more than just what we are having that day when I use the wood oven, it just means less cooking through the week, one of the things we like in the winter is a nice thick stew. I find that the stew is really nice on that day that we make it but we normally make this while cooking something else for that night and have the stew the next day and it always seems better.
• 1 to 1 1/2 Kg beef of your choice, cut into 2-inch pieces
• 3 tbsp vegetable oil
• Salt small amount to season the beef
• Freshly ground pepper to season the beef
• 2 yellow onions, cut into 1-inch chunks
• 1/4 cup flour
• 3 cloves garlic minced
• 1 cup red wine
• 4 cups of beef stock (1lt) 3 to start with but some to add later if needed
• 1/2 tsp dried rosemary
• 2 bay leaf
• 4 carrots, peeled, cut into 1-inch slices
• 3 stalks celery, cut into 1-inch slices
• 4 medium potatoes, peeled and cut in eighths
Method:
The ingredients and the Beef and vegetables cut in to approx 2" chunks.
1. Put the vegetable oil in to the heavy pot and then heat the oil, I normally do this when the oven is around 400C (one that has a tight fitting lid).
2. When it starts to smoke, add the beef and move further in to the oven and brown very well. Do in batches if necessary. Add the salt and pepper to the browned beef.
3. Remove the beef and then add the onions to the oil left in the pot and sauté for about 5 minutes, until softened.
4. Add the flour to the onions and cook for 2 minutes stirring often. Then add the garlic and cook for 1 minute.
5. Add wine and de-glaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
6. Simmer wine for 5 minutes, and then add the beef stock, bay leaves, rosemary, and the beef. Then stir.
7.Cover and cook about 1 to 1 1/2 hours just inside the door of the oven depending on temperature, I normally keep the temperature of the pot around 220C.
8. After an hour or so remove and stir.
9. Add potatoes, carrots, and celery, cook for another 30 minutes just inside the oven door so it simmers or until the vegetables are tender. Taste and adjust seasoning. I also add if required some more beef stock, with this stew I ended up adding the rest of the 1lt I took the original 3 cups from, sometimes you don't need to do this.
The finished stew
Remember that these times are all relevant to your oven, I have learned where and when in mine and adjust my cooking time accordingly or move to a cooler part of the oven or out on to the landing by the door, if my oven is over 300C most things simmer just standing in the door way. This is nice with the stew as well. Easy White Bread.
