Burlington Beef
By: Anonymous
Published: Thursday, February 11, 2010 - 7:39am

Ingredients




25 grams dried mushrooms (I use shiitake)
450 mls beef stock hot
2 tablespoons sunflower oil
1 kg goodquality braising steak diced
2 tablespoons plain flour
150 mls dry white wine
350 grams onions thinly sliced
4 stks celery strings removed and diagonally sliced
4 clvs garlic crushed
2 tablespoons apricot jam
1 sprg fresh thyme
1 salt and freshly ground black pepper
yellow pepper seeded and thinly sliced
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh flatleaf parsley
garnish:
1 tablespoon olive oil
yellow pepper seeded and cut into julienne strips
175 grams chestnut mushrooms thinly sliced
6 sprgs fresh flatleaf parsley

Preparation

1 Wash the dried mushrooms and soak in hot stock for 20 to 30 minutes. 2 Heat the oil in a large pan on the boiling plate and brown the beef in batches then remove from the pan. 3 Slide the pan on to the simmering plate and blend in the flour. 4 Blend in the white wine dried mushrooms and soaking liquid. 5 Add the onion celery and garb; and cook for 5 to 6 minutes stirring from time to time. 6 Return the meat to the pan bring to the boil and simmer for a few minutes. 7 Stir in the apricot jam sprig of thyme and season. 8 Cover the pan and transfer to the floor of the simmering oven. 9 Cook until tender approximately 2 1/2 hours. 10 About 20 minutes before the end of the cooking time add the yellow pepper. 11 When nearly ready to serve stirfry in the olive oil the garnish vegetables. 12 Add the balsamic vinegar and chopped parsley to the stew and spoon on to warmed plates. 13 Top with a heaped spoonful of the garnish vegetables and a sprig of parsley. 14 A tasty beef casserole good enough for a supper party. The stir fried garnish gives a lovely crunch to the dish. Serve with creamy mashed potato. 15 Serves 6