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
2 ounces (1/4 cup) butter
2 medium-size onions, chopped
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
8 fluid ounces (1 cup) dry white wine
1 pound canned and drained
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