Catalan beef stew with chocolate
Catalan beef stew with chocolate is on the menu from resident chef Nigel Barden in today's mouth-watering 'Foodie Thursday'. Plus, Simon has another one of your confessions for the collective to mull over.
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Catalan Beef Stew with Chocolate (Estofat de Buey amb Xocolata)
byÌýMonika LintonÌý´Ú°ù´Ç³¾ÌýBrindisa, The True Food of Spain (4thÌýEstate)
Ìý
This is a favourite recipe from Colman Andrews’ book ‘Catalan Cuisine’, published by Grub Street back in 1997 and has kept our family nourished and centrally heated through many a winter.Ìý What is really satisfying is that when you look into the pan towards the end of cooking time, you think, ‘Mmm, a bit grey and plain looking’ and then you put in the chocolate and cinnamon, and in front of your eyes it turns into a rich, dark, velvety and aromatic sauce.Ìý Sometimes I cook the stew without the potatoes, but serve boiled ones on the side; at other times I serve it with rice, or root vegetables.Ìý Coleman suggests you can substitute the botifarra with three good English sausages if necessary.
Ìý
Serves 4
Ìý
Prep time: 20 mins
Cooking time: 3hrs
Ìý
Ingredients
60g thick bacon, sliced
750g braising steak, cut into chunks about 4cm
250mlÌývi ranci,Ìýor dry sherry
2 onions, chopped
4 cloves of garlic, finely chopped
1ÌýfarcelletÌýor bouquet garni (a bay leaf, a sprig each of thyme, marjoram and savory, if you can find it or use sage instead, tied together)
1 tbsp chopped parsley
1 tbsp flour
sea salt and freshly ground black pepper
20g good dark chocolate, finely grated
¼ tsp cinnamon
500g new potatoes
1 tbsp olive oil
1ÌýbotifarraÌýsausage, cut into 1cm slices,Ìýor substitute with 3 good English pork sausages.
Ìý
Method
Sauté the bacon in its own fat in a heavy-based casserole over a low heat until golden brown but still juicy.Ìý Remove with a slotted spoon and keep to one side.
Put the beef into the pan of bacon fat and lightly brown on all sides, then return the bacon pieces to the casserole.
Pour in theÌývi ranciÌýor sherry and bubble up, stirring and scraping all the bits from the base of the casserole.Ìý Add the onions, garlic,Ìýfarecellet,Ìýand parsley and stir in the flour.Ìý Then pour in 500ml of water and season.
Bring to a simmer, then cover the casserole and cook gently for around 2½ hours, stirring occasionally.Ìý
Add the chocolate, cinnamon and potatoes and continue simmering for another 30 mins or so, until the potatoes are tender, adding more water if necessary.
Just towards the end of the cooking time, heat the oil in a frying pan and sauté the slices ofbotifarraÌýuntil golden.Ìý
Lift the bouquet garni from the stew and serve, garnished with the friedÌýbotifarraÌýslices on top.
Broadcast
- Thu 13 Oct 2016 17:05Â鶹ԼÅÄ Radio 2