Spring stew

05/07/2020

Ingredients

• olive oil
• 500g chuck/topside/riblap
• mirepoix/soffritto
  • 1 large carrot finely diced
  • 1 large onion finely diced
  • 4 celery sticks finely diced
• 1 large carrot roughly chopped
• 2 whole cloves of garlic (slightly crushed)
• 2 fresh tomatoes quartered
• 300g mushrooms chopped
• 20g bacon/panchetta/spek
• 20g tomato paste
• 50ml apple cider vinegar
• 2-4 twigs of thyme

Steps

• preheat oven to ~110C (~230F).
• add ~1 tablespoon oil to dutch oven
• set heat to high
• wait until oil is shimmering
• brown meat on both sides (~3min)
• remove meat and set aside
• reduce heat to medium-low
• add garlic and bacon to remaining oil and sizzle for 1 min.
• add the mirepoix and the thyme
• cook for ~15min stirring occasionally. Add salt and pepper once mirepoix softens.
• add tomato paste and cook further ~3min
• add apple cider vinegar with ~1 cup water
• bring to boil and let reduce ~3min
• add fresh tomatoes and roughly chopped carrot
• return meat to pot (make sure there is enough liquid to just cover meat)
• add lid to dutch oven, and place in oven for ~5 hours. Checking every 2 hours.
• around 1 hour before serving, add mushrooms.
• serve