Butcher’s Recipes – Erika

Erika’s Four Cut Beef Stew

Beef cheek
Ox tail
Short rib
Beef shin on the bone
Bay leaf
Whole peppercorns
Whole small head of garlic
Whole onion
Whole carrots
Red wine
Beef stock

1. Take a big casserole pot, dice the four cuts of beef into big chunks, heat a bit of oil in the bottom of the pan and brown the meat.
2. Cover the meat with water and a good amount of beef stock, bring it to the boil for a few minutes and then turn the heat down as low as possible for long slow cooking. Place a lid on top but leave a small gap for steam to escape. This slow cooking is very important for a fuller flavour, as it allows the fat marbling in the meat to render down properly as it cooks.
3. Add a bay leaf or two and a sprinkle of whole peppercorns, one small whole head of garlic, one whole onion, a couple of whole carrots. You can peel these, if you prefer, but I like to keep the skin on for extra flavour and colour. Cook on a low heat for 3.5 hours than add some red wine and cook for another 30 minutes.
4. Remove the onion, garlic, carrots etc. from the pot.
5. If the sauce isn’t as thick as you would like, add a little flour and any additional salt and black pepper to taste.
6. Serve with roast potatoes and roast veg of your choice.

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