0 Ratings
Recipe courtesy Chef Ilona Daniel
2.5 lbs chuck beef flats cut into 2 inch (4 cm) cubes
0.33 cup all-purpose flour
0.50 tsp salt
0.25 tsp pepper
3 large onions, thinly sliced
1 cup of your favourite craft cider, I am using Red Island Cider Father Walker
4 tbsp butter
8 slices bacon, finely chopped (I like to pop it into the freezer for 30 minutes to make chopping easier)
4 cloves garlic, chopped
2 cup no salt added beef stock (if you have the homemade stuff this is the place to use it)
2 tbsp brown sugar packed
2 tsp thyme leaves
3 bay leaves
Chopped parsley for garnish
Toss the beef with the salt, pepper, and flour.
Brown the meat in a single layer over high heat with 2 tbsp of the butter.
Remove the beef, and reserve to be added back into the pot. Next, add the bacon to the pot; lower the heat to medium high.
Once the bacon begins to become a bit crispy, add in the onions, butter, and the thyme; lower the heat to medium. Slowly caramelize the onions so that they become very soft and sweet, but not crispy; this will take about 35 minutes. After 30 minutes have elapsed, stir through the chopped garlic.
To continue, deglaze the pan with the cider and return the heat to medium-high; reduce the liquid’s volume by ¼ . Return the beef to the pot along with the beef stock and bay leaves.
Simmer the stew at a low heat for 2-3 hours.
Check the seasoning; add more salt and pepper if needed. Add a splash of vinegar if desired.
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