Horn of Plenty Beef Stew
Horn of Plenty Beef Stew is the ultimate autumn comfort food. Black chanterelles, tender meat and red wine are perfect for cold days to enjoy for week dinner or holidays!
Ingredients
- Ingredients for stew:
- 2 Tbsp olive oil
- 1 pound flank steak cubes, bite size
- 1 medium sized onion, finely chopped
- 1 medium sized carrot, finely chopped
- 1 small parsley root, finely chopped
- Celery root to taste, finely chopped
- 1 cauliflower floret, chopped
- Salt and ground black pepper to taste
- ½ tsp coriander seeds
- 1 bay leaf
- 1 Tbsp tomato paste
- Smoked paprika to taste
- 1 Tbsp dried horn of plenty
- ½ cup red wine
- Water as required
- Chopped fresh parsley leaves to taste
- Ingredients for polenta:
- 2 cups water
- Salt to taste
- 9 Tbsp polenta
- 1 ½ Tbsp chopped sun dried tomatoes
- 1 ½ Tbsp dried horn of plenty
Instructions
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Fry beef with olive oil and add onion and vegetables. Let it all cook gently on medium heat.
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Once all liquid evaporates, add coriander, bay leaf, tomato paste, smoked paprika, horn of plenty, and red wine. Let all slowly boil on low heat.
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Add water to cover all the ingredients and let the stew boil on low heat. Making your stew should take one up to two hours until it is ready to serve. During that time,flank steak gets soft and tasty.
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Take care to add water when necessary so your stew does not burn. I added ½ cup several times during the process and it showed to result with great and soft meat.
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Oil your 5 x 7.5 pan and leave aside.
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While your stews gently boiling, prepare polenta: combine water, salt and polenta and boil for 3 minutes on medium heat. Make sure you stir it constantly.
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When almost done,add chopped sun dried tomato cubes and dried black chanterelles ( horn of plenty ).
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Pour your hot polenta into prepared oiled pan and leave aside to cool to cut the slices easily.
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Serve stew with polenta and enjoy.