- olive oil and butter
- 500g bladesteak/sukade/oysterblade
- 1 large carrot finely diced
- 1 large onion finely diced
- 4 celery sticks finely diced
- 1 whole cloves of garlic diced
- 300g mushrooms chopped
- 200g pearl onions ( or small onions quartered)
- 50g pork fat (lardons are best, try to avoid anything smokey)
- 20g tomato paste
- ~350ml of red wine
- oat flour for thickening
- salt beef on all sides and let rest for ~1hr.
- preheat oven to ~110C (~230F).
- add a little bit of olive oil to dutch oven and render pork fat.
- remove pork and set aside, turn heat to high.
- brown beef on all sides then remove and set aside with the pork.
- reduce heat to medium-low and add the mirepoix.
- simmer for ~10minutes then season.
- add bayleaf, thyme, parsley and garlic. Simmer until fragrant (~2min). Do not let garlic burn.
- add tomato paste and cook further ~1min.
- add red wine and de-glaze the pan. Simmer for 5min.
- return meat and pork to pot.
- add lid to dutch oven, and place in oven for ~4-6 hours. Checking every 2 hours.
- around 1 hour before serving, fry pearl onions and mushrooms in some butter with more thyme and parsley. Once golden (~5-10minutes), remove from heat and add to the stew.
- (optional) near the end, mix a tablespoon of oat flour with juices from stew in a cup to create a slurry. Add the slurry back to the stew and cook for a further 5min.
- serve on rice or mash potatoes.