The Wheeling Gourmet by Nicolas Steenhout

Recipe

Ingredients

• 700g Shoulder (blade) steaks
• 2 Medium sized onions
• 500ml Beef stock
• 250ml Red wine
• 60g Flour
• 1 can (400g) Crushed tomatoes
• 1 Orange
• 3 Cloves garlic
• 3 dozen pitted Kalamata olives
• 2 large carrots
• 1 dozen large button mushroom
• 200g Green beans
• 3 Bay leaves
• 30ml Dried oregano
• 25g Butter
• Vegetable oil
• Salt, black pepper

If you don't have home-made beef stock, you can purchase some pre-made at the grocery store. Beware, some brands contain too much salt - Look for a reduced salt brand. You could also use fresh tomatoes that you've chopped yourself instead of using canned tomatoes. Should you wish not to use wine in the recipe, you could use more stock.

Mise En Place

1. Peel and chop the onions in small dices. Reserve. ( ) [?]
2. Cut the meat in small even cubes. Reserve.
3. Peel and chop the garlic very small. Reserve.
4. Use a potato peeler to remove the orange peel.

Preparation

1. Heat up a little bit of oil in a pot.
2. Add some of the meat in the pot. You need to brown the meat. If you add too much meat to the pot, you will bring the temperature down too quickly and your meat will release juices and "boil" rather than colour.
3. When the meat is evenly coloured, remove it and reserve by the side of the stove.
4. Add some oil if necessary, add more meat and brown it.
5. Repeat as many times as needed.
6. Remove all meat from the pot. You will have a lovely cover of caramelised juices that will be brown, almost black in places. This is good.
7. Add a bit more oil and colour the onions.
8. Return the meat to the pot, add the butter, and take off the heat.
9. Add the flour, and mix well until all the flower is evenly mixed and spread over the onions and meat.
10. Add the crushed tomatoes, the wine, and the stock. Mix well.
11. Turn the heat back under the pot and bring to a boil.
12. Add the garlic, the orange, the olives, the bay leaves, and the oregano.
13. Season with salt and black pepper.
14. Control the temperature, and let simmer.
15. Stirr with a wooden spoon, making sure nothing has "stuck" to the bottom of the pan.
16. Put a lid on the pot. Leave the lid askew, not completely sealing the pot.
17. Make sure the temperature only lets the dish simmer and not on a hard boil
18. While that is cooking, cut the carrots in small, even pieces. I decided to "turn" them (same size and shape), but that is not necessary.
19. Cut the beans in short segments about the length of the carrots pieces.
20. Cook the beans in boiling water. Keep them slightly under cooked as they will cook more in the stew. Reserve.
21. Cook the carrots in boiling water. Keep them slightly under cooked as they will cook more in the stew. Reserve.
22. Cut the mushroom in small quarters.
23. In a pan with a little vegetable oil, fry the mushroom on very high heat. Reserve

You will cook the stew approximately 60 to 90 minutes, or until the meat becomes tender. Make sure to stirr the pot occasionally so it doesn't stick to the bottom.

Finition

1. Remove the orange peel and bay leaves. This may be a tricky "fishing expedition", but it is important as you wouldn't like to bite on laurel, nor on orange peel.
2. Add the carrots, green beans and mushroom to the stew.
3. Adjust seasoning.
4. Serve and enjoy.

Photos

The onions, before chopping.

Chopping the onions finely.

Using a peeler to get strips of orange peel.

Cutting meat into strips before making cubes.

The beef browning in the pot. See how little meat is in the pot? To ensure it browns rather than boils.

The beef is browned, ready to set aside for the next batch.

The beef, set aside while other cubes are being browned.

The caramelized meat juices at the bottom of the pan will provide flavour to the stew.

Browning the onions in the same pan as the one used for the beef.

Measuring 60g of flour.

Adding the flour to the meat and onions.

The flour is well mixed in with the beef and onions.

After the tomatoes, wine and stock were added and mixed, we're adding the orange peel, olives and chopped garlic.

The stew is now simmering.

Lid placed on the pot, not closing it hermetically.

Cutting carrots in even pieces. Here you can see them turned into shape.

Mushroom, nicely browned after being fried.

The stew, served with mashed potatoes, decorated with fresh chopped marsley.

Vidéo

There is no video available for this recipe.

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