Recipe: Tasty Beef cheek stew (serve with mash!)

Beef cheek stew (serve with mash!). Cheek is often considered a tough cut, but in this glorious braised Irish beef recipe by Adam Bennett the meat is cooked for a couple of hours in red wine. Beef cheek is fairly cheap, compared to other stew-friendly cuts, but it has lots of flavor and a rich, satisfying texture brought on by the high collagen content. The butcher said, "Do you want the entire cheek?" and I said, "Sure!" not having any notion of how big that would be.

Spoon the mash alongside and finish with a generous ladleful of sauce. To serve, spoon the leeks and mash equally into the centre of each plate and press down to create a well. Comforting, warming, simple and classic beef chuck recipes, including pot roast, Philly cheesesteak, and burgers from ground chuck. You can have Beef cheek stew (serve with mash!) using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beef cheek stew (serve with mash!)

1. It's 1 tablespoon of tomato paste.
2. It's 1 bottle of red wine.
3. It's 700 g of beef cheek.
4. You need 1 stick of celery.
5. Prepare 2 of carrots.
6. Prepare 2 punnets of chestnut mushrooms.
7. It's 2 cloves of garlic.
8. Prepare 2 of anchovies.
9. It's 2 of bay leaves.
10. You need Stick of thyme.
11. It's of Plain flour.
12. It's 2 of onions.
13. Prepare 500 mL of chicken or beef stock.
14. You need of Orange zest (quarter of an orange).
15. Prepare of Potatoes.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. I loved the addition of the Dijon mustard and red wine. Serve beef stew with… Something Starchy. crusty bread drop dumplings biscuits baked potato mashed potatoes sweet potato mash buttered egg noodles polenta cornbread couscous rice pilaf fried plantains roasted potatoes. I served this Beef Cheek Stew with white rice to soak-up the flavorful tomato sauce, but feel free to serve it over mashed potatoes, egg noodles or polenta.

Beef cheek stew (serve with mash!) instructions

1. Dust the cubed beef cheek with flour and Brown the meat in a frying pan.
2. Put the meat to one side and add the chopped vegetables (carrot, onion, celery). While the veg softens finely slice the mushrooms..
3. Add meat and stuff and veg to Stew pot. Meanwhile add mushrooms to frying pan and cook down. Add any liquid from the mushrooms to the stew pot for added flavour and to avoid steam mushrooms in their own juice..
4. Add mushrooms to the stew pot. Deglaze pan with red wine, boil off the alcohol and add to the pot with stock, herbs, roughly cut garlic, seasoning, anchovies, orange zest and tomato paste..
5. Cook on a low heat for three hours, tasting every hour. TIP: add in extra tomato-based and stock if a bitter taste emerges. Add small amount of vinegar if too sweet..
6. Prepare mash 30 minutes before desired eating time.

Like all stews, it can be made at least two days ahead and gets better as it sits a while. If you've never had beef cheeks or have any. Try this classic Turkish main course recipe for beef stew and creamy eggplant with cheese the next time you want to impress your guests. Can you imagine anything more delicious than a succulent, melt-in-your-mouth beef stew served over a warm, creamy mash of eggplant and aged cheese? Beef stew is a cold weather essential.