Cowbell Stew

14

DATE 2017

We’ve let some Beavertown Holy Cowbell go past its better before date. Doh! We have knocked it down to £1.50 a can to get rid of it. We often think about food and beer matching, when we’re not thinking about food and wine matching, and what better match for Holy Cowbell than Holy Cow? Mr Prohibition Wines loves a good beef stew and here’s a recipe that uses out of date Holy Cowbell, based loosely on the Boeuf Bourguignon recipe from the late, great Anthony Bourdain’s Les Halles Cookbook.

Cowbell Stew

Ingredients
1kg cheap cut of beef: flank, skirt, shin, ask your butcher what’s good
Salt and pepper
Olive oil
4 onions, loosely chopped
2 tbsp flour
A can of out of date Beavertown Holy Cowbell (but two would be better)
6 carrots, cut into one inch chunks
1 garlic clove
A bouquet garni (if you don’t know what this is, google it)
Some chopped parsley

Method
Season the meat with salt and pepper.

In a large Le Creuset pan (or similar) heat the olive oil until it’s nearly smoking. Sear the sides of the meat until brown. Don’t add too much meat at a time. As each portion browns, set it aside and add the next. Don’t crowd the pan, don’t brown too much at one time.

When all the meat is browned and set aside, add the onions.

Lower the heat to medium high and cook until the onions are soft.

Add the flour.

Cook for five minutes, stirring occasionally.

Add the Cowbell.

Stir and scrape the goo from the bottom of the pan.

Return the meat to the pan.

Add the carrots, garlic and bouquet garni.

Add enough water so that you have three parts liquid and two parts meat.

Bring to a boil, reduce to a simmer and cook for two hours.

Look at the meat every twenty minutes or so to make sure it’s not sticking, stirring as you go.

When the meat is falling apart, it’s ready.

Remove the bouquet garni, add the chopped parsley and serve with mashed potatoes, something green and some wine from your local wine shop.

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