Rich Beef Stew with Brandy

A rich and comforting beef stew infused with brandy, white wine, and cream for a velvety, indulgent finish - perfect for a cozy night in

This beef stew takes comfort food to the next level with a luxurious mix of brandy, white wine, and cream, creating a rich and deeply flavorful sauce. Cooked to tender perfection, the beef absorbs the aromatic blend of herbs and alcohol, resulting in a hearty and elegant dish. Serve it with crusty bread, rice or buttery mashed potatoes for a truly satisfying meal.

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Ingredients

• 3kg stewing beef, chopped into 3cm cubes

• 150ml chicken or beef stock

• 3 large onions, peeled and sliced

• 500g mushrooms, sliced

• 5 garlic cloves, peeled and crushed

• 150ml white wine

• 100ml brandy

• 300ml single cream

Method

1. Preheat the oven to 160°C/325°F

2. Sauté the mushrooms in olive oil until golden in colour, set aside once done

3. Brown the meat in the same pan, once done, pour a small amount of stock into the pan to help deglaze and conserve the flavour

4. Move the stock to a large casserole pot (or crockpot), add in the mushrooms, meat, onions, garlic, white wine, stock and brandy

5. Cover with lid and transfer to the oven (or slow cooker) for around 1-2h until the meat is tender. Cook on high for 4-5h if using a slow cooker.

6. Once the meat is cooked, strain the liquid into a saucepan, add the cream and boil uncovered for a few minutes, then season with salt & pepper

7. Whilst still boiling, add 2-3 teaspoons of a flour & butter roux, and whisk in until the sauce has thickened slightly, adding more roux if necessary

8. Finally, pour the sauce over the meat and serve with either rice or mashed potatoes, optionally garnish with chives