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K.SUTTON
Heart warming winter stove
Stew with beef ribs, mixed mushrooms and celery.
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Ingredients
Directions
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Preheat the oven to 180 ºC.
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Heat an oven-proof frying pan over a high heat. Put a dash of olive oil in the pan and add the meat.
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Fry the meat over low heat for about 25 minutes, or until the meat juices begin to caramelize. Scoop occasionally.
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Chop the onion and cut the celery into pieces.
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Stir the onion and celery through the meat and cook for about 10 minutes, or until the vegetables have softened.
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Pour the balsamic vinegar, beer and stock in the pan. Bring to the boil, turn down the heat and cover with a circle of baking paper.
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Put the frying pan in the oven for about 2.5 hours, or until the meat is tender and tender and the sauce thickened.
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Meanwhile, heat 2 saucepans over medium heat. Let a knob of butter melt in each pan.
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Clean the mushrooms with kitchen paper and halve.
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Put the shallots and rosemary in one pan; the mushrooms and the thyme in the other. Add a pinch of pepper and salt to each pan.
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Cover the shallots with a circle of baking paper. Put a lid on both pans and turn the heat down under both pans.
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Fry the shallots for 30 minutes, or until they are soft and golden brown. Change after 15 minutes.
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Fry the mushrooms for 10 minutes or until they have given all their moisture. Remove the lid from the pan and fry the mushrooms for 5 minutes until golden brown.
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Remove the oven from the oven and stir in the shallots and mushrooms. Put the casserole on the fire until the shallots and mushrooms are warm.
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Nutrition
295Calories
Sodium19% DV455mg
Fat26% DV17g
Protein52% DV26g
Carbs2% DV5g
Fiber4% DV1g
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