The best Beef cheek stew (serve with mash!)

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Beef stew is the answer to any dinnertime conundrum. Tender pieces of meat, simmered with nutritious vegetables in a savory and creamy sauce should satisfy all cravings. Garnish stew with cilantro and serve hot with rice, cauliflower rice, or mashed potatoes.

You need tomato paste.
Use red wine.
Use beef cheek.
You need celery.
Prepare carrots.
You need to prepare chestnut mushrooms.
You need garlic.
You need to prepare anchovies.
Provide bay leaves.
Use thyme.
You need Plain flour.
You need to prepare onions.
Use chicken or beef stock.
Provide Orange zest (quarter of an orange).
Provide Potatoes.

Short Tips:

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Dust the cubed beef cheek with flour and Brown the meat in a frying pan.
Put the meat to one side and add the chopped vegetables (carrot, onion, celery). While the veg softens finely slice the mushrooms..
Add meat and stuff and veg to Stew pot. Meanwhile add mushrooms to frying pan and cook down. Add any liquid from the mushrooms to the stew pot for added flavour and to avoid steam mushrooms in their own juice..
Add mushrooms to the stew pot. Deglaze pan with red wine, boil off the alcohol and add to the pot with stock, herbs, roughly cut garlic, seasoning, anchovies, orange zest and tomato paste..
Cook on a low heat for three hours, tasting every hour. TIP: add in extra tomato-based and stock if a bitter taste emerges. Add small amount of vinegar if too sweet..
Prepare mash 30 minutes before desired eating time.

Can you imagine anything more delicious than a succulent, melt-in-your-mouth beef stew served over a warm, creamy mash of eggplant and aged cheese? I serve the stew with mashed potatoes the first. to stew before freezing.) Serve with crispy Italian bread. Add beef chuck, brown on all sides,. the gravy thickens and boils. I love stews that cook forever in wine, creating incredible flavors and aromas. Put the beef cheeks in a large bowl.

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