Ingredients

The following ingredients have 4 Servings
  • 450 g stewing beef (diced in 5 cm (2") cubes)
  • 1 Tbsp olive oil
  • 1 large onion (quartered)
  • 4 cloves garlic (finely chopped)
  • 5 cm ginger (julienned)
  • 2 large carrots (sliced in thick rounds)
  • 1 large leek (sliced in thick rounds, white and green part)
  • 3 celery sticks (sliced thickly)
  • ½ tsp black peppercorns
  • 1 bay leaf
  • 1 Tbsp all-purpose flour
  • 125 ml dry cider (optional)
  • 1 litre beef stock
  • 1 tsp Dijon mustard
  • 3 Tbsp Cumberland Sauce
  • salt
  • freshly ground black pepper
  • small handful of fresh parsley (chopped)

Instruction

  • Heat the olive oil in a large saucepan on high heat and brown the beef all over for about 3 minutes.
  • Add the onion, garlic, ginger, carrots, leek, celery, peppercorns and bay leaf and stir well for about a minute, to coat the vegetables and aromatics in the beef fat.
  • Add the flour and mustard and stir it in well, about 30 seconds.
  • Add the cider and once again, stir to mix it all in. Let the cider come to boil and cook on high heat for a minute.
  • Add the beef stock and bring to boil. Lower the heat and simmer for 1 and a half hours or so, until the meat is cooked and tender.
  • Stir in the Cumberland Sauce and check seasoning, add some salt, if needed.
  • Finish off with a flourish of freshly ground black pepper and serve immediately, garnished with the parsley.