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Binary's Version of Gourmet Traveller Beef a La Mode

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe was a page from June 2009s Gourmet Traveller Magazine in Australia. I have modified it significantly and this is my version.

This recipe was a page from June 2009s Gourmet Traveller Magazine in Australia. I have modified it significantly and this is my version.

Ingredients

Serves: Makes 6 bowls of beef stew

Metric Cups
  • 2 kilograms beef (cut in 4cm cubes)
  • 150 grams flour (for dusting)
  • 1 teaspoon red peppercorns (crushed)
  • 2 teaspoons Maldon salt
  • 60 grams vegetable shortening (such as Trex)
  • 12 baby carrots
  • 1 small celeriac (sliced thinly)
  • 1 celery heart (diced)
  • 12 shallots (halved)
  • 2 tablespoons red wine vinegar
  • 350 millilitres sweet red wine
  • 2 tomatoes (finely chopped)
  • 1 litre vegetable stock
  • 1 sprig fresh thyme
  • 1 bay leaf (fresh)
  • 4⅖ pounds beef (cut in 4cm cubes)
  • 5⅓ ounces flour (for dusting)
  • 1 teaspoon red peppercorns (crushed)
  • 2 teaspoons sea salt flakes
  • 2⅛ ounces vegetable shortening (such as Crisco)
  • 12 baby carrots
  • 1 small celeriac (sliced thinly)
  • 1 celery heart (diced)
  • 12 shallots (halved)
  • 2 tablespoons red wine vinegar
  • 12 fluid ounces sweet red wine
  • 2 tomatoes (finely chopped)
  • 1⅘ pints vegetable broth
  • 1 sprig fresh thyme
  • 1 bay leaf (fresh)

Method

Binary's Version of Gourmet Traveller Beef a La Mode is a community recipe submitted by ElizabethBinary and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Coat beef chunks in flour seasoned with pepper and salt
  • Fry for a couple of minutes on each side - I had to do this in batches
  • Scrape the bottom of the pan to remove sediment
  • Place each batch into a crockpot with the heat on high
  • Toss the vegetables minus the tomatoes into the pan and cook for 5-7 minutes
  • Remove vegetables and cover with foil
  • Deglaze the pan with red wine vinegar, scraping the bottom of the pan into the sauce then add red wine, getting as much of the pieces from the pan into the mixture
  • Cook for around 5-10 minutes until the sauce reduces
  • Add tomatoes, vegetables, stock and herbs to crockpot and allow the mixture to bubble away for 4-5 hours

  • Coat beef chunks in flour seasoned with pepper and salt
  • Fry for a couple of minutes on each side - I had to do this in batches
  • Scrape the bottom of the pan to remove sediment
  • Place each batch into a crockpot with the heat on high
  • Toss the vegetables minus the tomatoes into the pan and cook for 5-7 minutes
  • Remove vegetables and cover with foil
  • Deglaze the pan with red wine vinegar, scraping the bottom of the pan into the sauce then add red wine, getting as much of the pieces from the pan into the mixture
  • Cook for around 5-10 minutes until the sauce reduces
  • Add tomatoes, vegetables, stock and herbs to crockpot and allow the mixture to bubble away for 4-5 hours

    • Additional Information

    Original recipe asks you to cool the mixture, skim off the fat and then reheat with sauce strained out and added back as a reduction. I have opted not to do this as it added 6 hours to prep time.

    Original recipe asks you to cool the mixture, skim off the fat and then reheat with sauce strained out and added back as a reduction. I have opted not to do this as it added 6 hours to prep time.

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