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.