Windy City Beef Stew

A deliciously simple toay of cooking this economical cut of beef, Windy City Beef Stew may be served with boiled potatoes and braised carrots.

2 lb. brisket of beef, trimmed of excess fat and cut into

1-inch cubes

3 tablespoons Dijon mustard

2 garlic cloves, crushed

2 tablespoons vegetable oil

2 lb. leeks, trimmed, washed and cut into

1-inch lengths

1 teaspoon sugar

2 tablespoons Worcestershire sauce

8 fl. oz. home-made beef stock

8 oz. Gruyere or Emmenthal cheese, finely grated

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Place the meat, mustard and garlic in a large mixing bowl and stir the ingredients together until the meat is coated with the mustard and garlic. In a large flame-proof casserole, heat the oil over moderate heat. When the oil is hot, add the meat cubes and fry, stirring constantly, for 6 to 8 minutes or until the meat is lightly browned all over. Add the leeks, sugar and Worcestershire sauce. Pour over the stock, increase the heat to high and bring the contents of the casserole to the boil. Remove the casserole from the heat and transfer it to the oven. Cook the meat, uncovered, for 2 hours, stirring occasionally.

Remove the casserole from the oven. Sprinkle over the cheese and return it to the oven. Cook for a further 10 to 15 minutes or until the cheese is bubbling and golden brown. Remove the casserole from the oven. Serve immediately, straight from the casserole.

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