Pink Stew by Charlotte x
A glamorous pink stew is what’s in order during this cold spell, which makes my nose feel like it’s going to drop off my face every time I leave the house. Tonight I have a dinner date with Jules, the lucky receiver of the pink stew…
I have carefully chosen pink or at least pinkish ingredients; the key vegetable is of course the beetroot, almost regal in colour. I love beetroot. I love everything about it; the way you stain your hands pink when peeling it and cutting it, the amazing sweet flavours it gives a stew or winter salad, the fact that it turns everything PINK, and, the immense delight I get from it when pickled! Pickled beetroot at Christmas is a must.
So, if you're in the mood for pink food, here’s what you need to do.
1 garlic clove, peeled and sliced thinly
Small bunch of spring onions or an onion, sliced thinly
400g braising beef, cut into chunks and coated in flour
2-3 sweet potatoes, peeled and cut into chunky pieces
4 beetroot, peeled and cut into chunky pieces
2 carrots, sliced into thick rounds
Red wine, a large glassful
300ml stock, I use Swiss Vegetable Bouillon
8 juniper berries, crushed with the side of a knife
2 teaspoons thyme leaves
Redcurrant jelly, about a tablespoon
Salt and pepper
Flour to thicken
Heat some olive oil and butter in a large casserole pan on the hob and throw in the onion and garlic. Sautee for a few minutes and then add the beef. Brown all over and add the red wine. Throw in the beetroot, sweet potato and carrot and cover with the stock.
Add the juniper berries, thyme, redcurrant jelly and season with salt and pepper. Put a lid on the pan and cook for about 35-40 minutes, stirring and tasting intermittently. With about 15 minutes to go mix 2 tablespoons of flour with COLD water and stir in to the stew, as it bubbles it should thicken.Serve piping hot with crusty bread and you’ll be in for a treat!