Burlington Beef
Source of Recipe
Mary Berry
List of Ingredients
25g (1oz) dried mushrooms eg Shitake
450 ml (15floz) beef stock, hot
2 tablespoons sunflower oil
1kg (2.2lb) good quality braising steak, diced
2 tablespoons plain flour
150 ml (5 floz) dry white wine
350g (12oz) onions, thinly sliced
4 sticks celery, strings removed, diagonally sliced
4 cloves garlic, crushed
2 tablespoons apricot jam
sprig fresh thyme
salt and freshly ground black pepper
3/4 yellow pepper, seeded and thinly sliced
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh flat leaf parsley
Garnish
1 tablespoon olive oil
1/4 yellow pepper, seeded cut into julienne strips
175g (6 oz) chestnut mushrooms, thinly sliced
6 sprigs fresh flat leaf parsley
Recipe
Wash the dried mushrooms and soak in hot stock - sit on back of the Aga for about 20 mins.
Heat oil in large frypan on the boiling plate and brown the beef in batches, remove with slotted spoon and set aside.
Slide the pan onto the simmering plate, blend in the flour and gradually add wine, dried mushrooms and soaking liquid. Add onion, celery and garlic and cook for about 5 mins stirring all the time. Return meat to the pan, bring to the boil and simmer for few mins. Stir in apricot jam, sprig of thyme and season.
Cover with lid and transfer to simmering oven for about 2 hours or until meat is tender. About 20 mins before end of cooking add yellow pepper.
When nearly ready to serve stir fry the vegetable garnish in the olive oil. Add balsamic vinegar and chopped parsley to the stew.
Serve stew with little crispy garnish on the side.
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