Marinated in wine and herbs and cooked with spices, this beef stew makes a tasty, one-dish main course.
2 lb. stewing steak, cut into
1 bay leaf
1 garlic clove, crushed
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 fl. oz. red wine
2 tablespoons vegetable oil
10 fl. oz. beef stock
2 parsley sprigs
1 celery stalk, cut into
1 thyme spray
2-inch piece fresh ginger, peeled and cut into thin slices
12 small potatoes, peeled cornflour
1 teaspoon brown sugar
6 oz. canned water chestnuts, drained and sliced
12 small onions, peeled
Put the meat in a large mixing bowl with the bay leaf, garlic, salt, pepper and wine. Leave to marinate in a cool place for 6 hours or overnight.
Remove the beef cubes from the mari-nade with a slotted spoon and drain on kitchen paper towels. Reserve the mari-nade.
Heat the oil over moderate heat in a large, heavy pan. Add the meat and brown the cubes on all sides. Pour in the marinade and the stock. Tic the parsley, celery, thyme, cloves and ginger in a piece of cheesecloth and add, with the potatoes and sugar, to the pan. Lower the heat, cover the pan and simmer for U to 2 hours, or until the meat is tender. Add the water chestnuts and onions and cook for another 35 minutes, or until the vegetables are tender when pierced with a sharp knife.
Remove the meat and vegetables from the pan with a slotted spoon and place in a warmed serving dish. Discard the bag of herbs and spices.
Measure the gravy in the pan. To every
10 fl. oz. of gravy use H
1 teaspoons of cornflour . Mix it with a little cold water in a small bowl and add it to the gravy in the pan. Raise the heat and, stirring constantly, bring the mixture to the boil. Cook for
2 minutes. Pour the thickened gravy over the meat and vegetables.