ingredients
serves 8
2 pound stewing venison, beef or lamb
salt and pepper
1/4 cup All purpose flour
5 tbsp oil
1/2 pound baby onions or shallots, peeled
1/2 pound onions, peeled and finely chopped
4 garlic cloves, peeled and crushed
2 tbsp tomato puree
1/2 cup red wine vinegar
1 bottle full-bodied red wine
2 tbsp redcurrant jelly
4 - 6 thyme sprigs, plus extra to garnish
4 bay leaves
6 cloves
1 - 1 1/2 pints beef stock
2 pound mixed root vegetables, such as carrots, parsnips, turnips and celeriac, peeled
method
1. Cut the meat into 1 1/2 inch cubes and toss in the seasoned flour. Heat 3 tbsp oil in a large deep flameproof casserole and quickly brown the meat on all sides, in batches. Remove and set aside.
2. Heat the remaining oil in the casserole and fry the whole baby onions for 5 minutes or until golden. Remove with a slotted spoon.
3. Add the chopped onion and garlic to the casserole. Cook, stirring, for 5 - 7 minutes or until starting to soften and turn golden. Add the tomato puree and cook for a further 2 minutes. Add the wine vinegar and red wine and bring to the boil. Let bubble for about 10 minutes.
4. Add the redcurrant jelly, thyme, bay leaves, cloves and 1 tbsp coarsely ground pepper. Return the meat to the casserole and pour in enough stock to barely cover it. Bring to a simmer, cover and cook in the oven at 180°C (160°C fan oven) for 1 - 1 1/2 hours.
5. Meanwhile cut the vegetables into 1 1/2 inch chunks; cut the carrots smaller.
6. Remove the meat from casserole with a slotted spoon. Strain the liquid through a fine sieve, pushing through the residue, and return to the casserole. Add the meat, root vegetables and browned baby onions. Bring to a simmer, cover and cook in the oven for a further 45-50 minutes or until the vegetables and meat are very tender. Serve garnished with thyme.
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