I had the pleasure of creating this recipe in 2020 for Anthonij Rupert’s Cape of Good Hope Wines winter recipe series. With the winter in full swing, this kind of stew is all I want for dinner!
This classic combination of beef, red wine and mushrooms reminds of a French-style bourguignon, but without the fuss. Hearty and robust winter fare at its best. I do hope you’ll try it, paired specifically with their Merlot once it is available after the wine restrictions.
- 45 ml olive oil
- 1,5 kg beef shortrib
- salt & pepper
- 2 onions, chopped
- 4 sprigs rosemary, woody stalks removed
- 4-6 cloves garlic, finely chopped/grated
- 15 ml cake flour
- 30 ml tomato paste
- 375 ml dry red wine (Merlot will work beautifully)
- 250 ml beef stock
- 2-3 large carrots, sliced
- 4 large potatoes, quartered
- 400 g portabellini or brown mushrooms
- a handful fresh parsley, finely chopped
- zest of a small lemon, finely grated
- salt & pepper
Method:
In a large cast iron potjie over a fire (or in a large heavy based pot on stove top), heat the oil (high heat) and brown the beef chunks on both sides, seasoning with salt & pepper. Remove the meat from the pot and set aside. Now add the onions and rosemary, stirring until it starts to soften. Add the garlic and fry for another minute. Add the flour and tomato paste and fry for a minute, stirring. Add the red wine and stock and stir to loosen any sticky bits on the bottom. Place the browned meat back into the pot and bring to a simmer. Adjust the heat to low, place a lid on and braise for an hour. Add the carrots and potatoes, replace the lid and cook for another hour. Add the mushrooms and continue to cook until the meat is very tender. Taste and adjust seasoning if necessary. Remove from the heat and leave to stand for a while before serving. Serve hot with cooked rice or pap or polenta, sprinkled with gremolata. To make the gremolata: mix the chopped parsley and grated lemon rind together and season with salt & pepper.
Exclusively created for Anthonij Rupert Wyne.
