Last Saturday saw the gathering of The Foundation, a very secret and insidious organisation that casts its shadow on a group of well placed young men in sensitive positions. The organisation is a well kept secret only known to a few, it has annual meetings that (as far as can be discovered) end in drunken debauchery. I have to admit I was instructed to prepare a dish for the general consumption of the membership, believe me you don’t turn these fellows down. So I produced a beef and ale stew.
1 large carrot finely diced
2 onions ditto
1 whole stick of celery ditto
2 thick rashers of dry cured bacon ditto
2 lbs of best skirt beef ( no fat) cut into 1 inch cubes
A good squirt of tomato purée
1 bay leaf
1 bag ( linen) of bouquet garni
1 bottle of brown ale
1 pt good beef stock
1/2 lb button mushrooms
A sprig or two of parsley finely chopped
In a medium sized heavy casserole, sauté the carrot, onion, celery and bacon gently until they start to turn golden/amber stirring occasionally, (don’t let them stick to the bottom of the pan) turn up the heat and add the beef, stirring all the time to ensure it browns all over and mixes thoroughly with the carrot etc. when the beef is nicely browned and sizzling add the squirt of tomato purée and mix in.
Let this cook on a lower heat for a minute or two, add the bay, bouquet garni, lots of black pepper and half a teaspoon of rock salt and mix in, again let this simmer for a minute or two.
Turn up the heat and add the bottle of ale, bring up to temp and then let it simmer until it reduces by about a quarter. Add the beef stock bring to the boil, add the parsley and pop the whole lot into a medium to low oven for about 2 hours maybe more (check) add the mushrooms for the last 10 minutes adjust the seasoning and serve with roasted winter root vegetables.
I’m afraid I couldn’t post up any photos as the Foundation forbade it.
I hope to post again soon if the foundation allow it.
I’m off to the loo now as they’ve given me permission.