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For this months recipe I have chosen a Corsican Beef stew and I'm pairing it with my wine of the month Marques Cabernet Sauvignon a fantastic Chilean wine. It has been matured in oak for several months, giving it a well balanced body and flavour. With so much garlic in the dish it takes on a sweet characteristic, the Cabernet will bring its almost bitter blackberry/blackcurrent flavours to marry well with this dish.
Corsican Beef Stew with Macaroni.
Ingredients - Serves 4.
25g/1oz Dried mushrooms (porcini)
6 Cloves of Garlic
900g/2lb Stewing steak, cubed.
115g/4oz bacon lardons
45ml/3tbsp Olive oil
2 Onions, sliced
300ml/1/2 pint Dry White Wine
30ml/2tbsp Passata
Pinch of ground cinnamon
Sprig of Rosemary
1 Bay Leaf
225g/8oz Large Macaroni
50g/2oz Grated Parmesan
Salt and ground black pepper
Method:-
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Soak the dried mushrooms in warm water for 30 minutes, drain and set aside. Reserve the liquid for later.
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Cut 3 of the garlic cloves into thin strips and make thin slits in the beef with a sharp knife then insert the garlic slices and bacon lardons into the beef. Season the meat with salt and pepper.
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Heat oil in a heavy based pan add beef and brown well on all sides. Transfer beef to a plate and add onions to the pan and cook until lightly browned. Crush the remaining garlic and add to pan with onions, return beef to pan.
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Stir in white wine, passata, mushrooms, cinnamon, rosemary and bay leaf and season well. Cook gently for 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to the boil, cover and simmer very gently for 3 hours until the meat is very tender.
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Cook the macoroni in a large pan of boiling, salted water for 10 minutes or until al dente. Remove the meat from the pan and transfer to a warmed serving platter. Drain the pasta and layer into a serving bowl with gravy and grated cheese, serve with the meat.
Enjoy! James.
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