Beef, shallots and beetroot combine with red wine vinegar, chilli, juniper berries and horseradish to create this deliciously rich and flavoursome stew.
1kg stewing beef or skirt, cut into 3cm cubes
2tbsp olive oil and a knob of butter
2 cloves garlic
16 whole shallots, peeled
½ litre beef or chicken stock
3tbsp red wine vinegar
1tbsp balsamic vinegar
8 juniper berries, crushed
2tsp ground allspice
1tbsp brown sugar
Half a red chilli, finely diced (optional)
Sea salt, black pepper
8 small uncooked beetroots, peeled and halved
2tbsp crème fraiche
2tbsp dry mustard
3tbsp creamed horseradish
1tbsp flour mixed with 1tbsp butter (optional)
Place the olive oil and butter over a high heat in a heavy, flameproof casserole. Brown the beef all over, remove and set aside.
Reduce the heat, stir in the shallots, garlic and chilli and cook till the shallots are softened. Pour in the wine vinegar, stock and balsamic vinegar, raise the heat and bring it to the boil.
Stir in the spices and sugar, then add the meat and beetroot, season well with salt and plenty of black pepper.
Cover the casserole and put it in a preheated oven to 160°C for 1½ -2 hours.
Bring the casserole out and let it rest, skim off the fat if any. If the sauce is a little thin, thicken with a mixture of half flour and half butter, then mix together crème fraiche, mustard, horseradish, and stir into the casserole before serving with plenty of celeriac and potato mash.