Beef Stew with Corn and Tomatoes
This hearty winter stew is best served straight from the casserole, accompanied
by a mixed salad.
- 4 tablespoons paprika
- 2 pounds topside (top round) of beef, cut into 2-inch cubes
- 2 ounces (1/4 cup) butter
- 2 medium-size onions, chopped
- 2 garlic cloves, crushed
- 8 ounces canned tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 carrots, scraped and cut into 1/2-inch rounds
- 8 fluid ounces (1 cup) dry white wine
- 1 pound canned and drained sweet corn
- 5 fluid ounces single cream (5/8 light cream)
- 6 tablespoons brandy
- 2 tablespoons flour
- Sprinkle the paprika on a large plate. Roll the beef cubes in the paprika so
they are well coated. Set aside.
- In a flameproof casserole, melt the butter over moderate heat. When the foam
subsides, add the onions and garlic, reduce the heat to very low and cook for 4
minutes. Add the meat cubes to the casserole, a few at a time, and brown them well.
Mix in the tomatoes, thyme, bay leaf, salt, pepper and carrots. cover the casserole
and simmer the stew for 25 minutes.
- Pour in the wine, mixing well with a large spoon. Simmer the stew, covered, for
another 45 minutes. Add the sweet corn to the casserole, re-cover and cook the stew
a further 20 minutes.
- In a medium-size mixing bowl, beat the cream, brandy and flour together with
a wire whisk. Add the mixture to the stew, stirring to blend thoroughly. Simmer for 15 minutes and serve.
This is delicious everyone!
From the kitchen of Martin James – Copenhagen, Denmark
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