Chuck Steak Stew

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I wanted to try some different cuts of meat this week, and decided on chuck steak and pork knuckle – stay tuned for the latter! The lady on the stall at the farmers market explained the effect the marbelling (fat) running through a piece of meat will have on the end result. Chuck steak has small streaks of fat running throughout and when it’s been stewed for hours the fat disappears into the meat and sauce, literally making it melt in your mouth. We’ve had yet more miserable weather here in Blighty so need comforting dinners, and this stew did not disappoint! After hours of cooking, the sauce had reduced way down with onions and garlic melted into it and the meat was beyond tender. Served with lots of seasonal veg, it certainly brightened up our evening.

Ingredients (for two adults & two kids):
500g chuck steak (diced into thick chunks)
Large red onion (chopped chunky)
2 large carrots (peeled and chopped chunky)
2 large cloves garlic (crushed)
100g mushrooms (peeled and quartered)
500ml stock (fresh is best)
200ml red wine
2 tbsp tomato purée
Large knob of butter (I use goats)

Method:
– preheat your oven to 160C fan/170C non-fan/325F/GM3

– cook the onions in the butter over a med heat for a few mins until soft, add the mushrooms and cook with the lid on for another few mins

– take off the heat and stir in the tomato purée and garlic. Mix well, then pour over the wine and stock

– arrange your carrots at the bottom of a sturdy casserole pot, then arrange the steak on top

– pour the contents of the saucepan over the meat and carrots ensuring they are completely submerged in liquid

– cook with the lid on for two hours, then reduce the heat to 150C fan/160C non-fan/300F/GM2 and cook for a further two hours

– serve with seasonal veggies

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