Boeuf Daniell

A hearty winter stezo, Boeuf Daniell (berf dani-cll) is best if served straight from the casserole, accompanied by a mixed salad.

4 SERVINGS

4 tablespoons paprika pepper

2 lb. topside beef, cut in

2-inch cubes

2 oz. butter

2 medium-sized onions, chopped

2 garlic cloves, chopped

8 oz. canned tomatoes

1 teaspoon dried thyme

1 bay leaf

1 teaspoon salt

6 grindings black pepper

2 carrots, scraped and cut in rounds

7 fl. oz. dry white wine

1 lb. frozen or canned, drained corn kernels

1 fl. oz. single cream

1 tablespoons brandy

2 tablespoons flour

Sprinkle the paprika on a large plate. Roll the beef cubes in the paprika so that they are well coated. Set them aside.

Melt the butter in a heavy, flameproof casserole over moderate heat. Add the onions and garlic, reduce the heat to low and cook them for 4 minutes. Add the meat cubes to the casserole, a few at a time, and brown them well. Mix in the tomatoes, thyme, bay leaf, salt, pepper and carrots. Cover the casserole and cook the stew over very low heat for 20 minutes.

Pour in the wine, mixing well with a large spoon. Simmer the stew, covered, for another 45 minutes. Add the corn to the casserole, cover it again and cook the stew for a further 20 minutes.

In a medium-sized mixing bowl, beat together the cream, brandy and flour with a wire whisk. Add the cream mixture to the stew, stirring with a spoon to blend. Simmer for 15 minutes and serve.

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