Oven baked beef with black garlic
A beef and garlic stew made with black garlic.
- 2 kg diced beef
- 4-6 tablespoons mild olive oil
- 2 carrots - peeled and diced
- 1 large onion peeled and chopped
- 10 small shallots - peeled
- 4 cloves of black garlic - sliced
- 3 tablespoons of plain flour (seasoned with salt and black pepper)
- 6 sprigs of fresh thyme
- 500 ml beef stock
- 300 ml full bodied red wine
- 1 tablespoon of tomato puree
- 1 teaspoon of English mustard
- 2 tablespoons of brandy (optional)
- 250g button mushrooms (optional)
- Cornflour (optional)
- Chopped fresh parsley
- Salt and black pepper to taste
- Preheat the oven to 150C or 300F or gas mark 2
- Toss the beef in the seasoned flour.
- Heat 4 tablespoons of the olive oil in an ovenproof casserole dish.
- Gently fry the chopped onions, shallots and carrots for 5 minutes until softened.
- Add the slices of black garlic. Stir.
- Remove the contents from the casserole dish and set to one side.
- Add the remaining olive oil to the casserole dish.
- Fry the seasoned meat in batches in hot oil for 3 minutes until browned all over.
- Return the onion, carrot shallot and garlic mixture to the casserole dish. Stir well.
- Pour in the red wine, beef stock and tomato puree, mustard (and brandy if using) and bring to the boil.
- Reduce to a simmer and add the stripped thyme leaves, salt and black pepper. Stir again.
- Put the lid on the casserole dish and put it into the preheated oven.
- Cook for 2 hours until the meat is tender.
- After one hour remove the casserole dish from the oven and stir.
- Add the mushrooms at this stage.
- Place the casserole dish back into the oven and cook for another hour.
- Remove the casserole dish from the oven and adjust the seasoning.
- If the casserole needs thickening, mix a little cornflour with water, stir into the dish and heat until the desired consistency is reached.
- Serve sprinkled with fresh parsley.
Rather than needing the cornflour, it did need more liquid. This may be because I only made half the quantity using half the liquid specified in the recipe.
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This recipe originated from the recipe section of Black Garlic and is by Angie Redgate