Beef Stew with Red Currant Jelly and Cream

Name: Beef Stew with Red Currant Jelly and Cream
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms well-trimmed beef chuck, cut into 1-inch cubes; 2 larges carrots, coarsely chopped; 3 ribs celery ribs, coarsely chopped; 355 milliliters dry red wine; 59 milliliters all-purpose flour; 118 milliliters heavy cream; 2 Tbsps juniper berries; 946 milliliters chicken stock or low-sodium broth; 2 mediums onions, coarsely chopped; 59 milliliters peanut oil; 177 milliliters red currant jelly; 59 milliliters red wine vinegar; 1 Tbsp chopped rosemary; 6 servings Salt and freshly ground pepper; 1 Tbsp chopped thyme; 59 milliliters tomato paste; 6 servings Spaetzle with Gruyère and Caramelized Onions

Beef Stew with Red Currant Jelly and Cream might be just the main course you are searching for. One serving contains 955 calories, 64g of protein, and 53g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up currant jelly, tomato paste, flour, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes around 2 hours and 35 minutes.

Instructions

In a large bowl, toss the beef with the celery, carrots, onions, wine, bay leaves, juniper berries, rosemary and thyme. Cover and refrigerate overnight, stirring a few times.

Ingredients you will need

Juniper Berries

Bay Leaves

Rosemary

Carrot

Celery

Onion

Thyme

Beef

Wine

Equipment you will use

Bowl

Drain the meat and vegetables in a colander set over a bowl. Pick out the juniper berries and discard them; reserve the marinade. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.

Ingredients you will need

Juniper Berries

Vegetable

Marinade

Meat

Cooking Oil

Equipment you will use

Colander

Bowl

Add half of the meat and vegetables and cook over moderately high heat until lightly browned on the bottom, about 3 minutes. Stir and cook until lightly browned all over, about 2 minutes longer.

Ingredients you will need

Vegetable

Meat

Transfer to a bowl. Repeat with the remaining 2 tablespoons of oil and the meat and vegetables.

Ingredients you will need

Vegetable

Meat

Cooking Oil

Equipment you will use

Bowl

Return the meat and vegetables to the casserole. Stir in the flour and cook, stirring, for about 2 minutes.

Ingredients you will need

Vegetable

All Purpose Flour

Meat

Add the vinegar and stir to scrape up any browned bits from the bottom of the casserole.

Ingredients you will need

Vinegar

Add the reserved marinade and the tomato paste and simmer, stirring, for 2 minutes.

Ingredients you will need

Tomato Paste

Marinade

Add the stock and 1/4 cup plus 2 tablespoons of the currant jelly, season with salt and pepper and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the meat is very tender, 2 to 2 1/2 hours.

Ingredients you will need

Salt And Pepper

Currants

Jelly

Stock

Meat

Drain the stew in a colander set over a bowl.

Ingredients you will need

Stew

Equipment you will use

Colander

Bowl

Transfer the pieces of meat to a platter. Press on the solids in the colander to extract as much liquid as possible.

Ingredients you will need

Extract

Meat

Equipment you will use

Colander

Pour the liquid back into the casserole and return the meat to the pot. Stir in the cream and bring to a simmer. Season the stew with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Meat

Stew

Equipment you will use

Pot

In a small saucepan, melt the remaining 1/4 cup plus 2 tablespoons of red currant jelly over moderate heat, stirring. Ladle the stew into large shallow bowls.

Ingredients you will need

Red Currant Jelly