Espresso Braised Beef with white been stew

Tags: Beef, Espresso Nice

 

As the temperature drops outside, the more we want something hearty and comforting inside. 

We sourced this beautiful local beef blade from our friends at Little Dorset Farms and combined it with a few local vegetables for a hearty stew to go with it.

The beef was braised long enough to make it melt and fall apart and we used the braising liquid for the stew to bring out the fullest flavour potential here! Cooking it down until a thick and hearty stew was the end result.

Get your fill on cozy comfort food now as spring is just around the corner (we hope!) and we'll be eating more seasonal vegetables and BBQ'ing up a storm.

 

Ingredients:

  • 2 lbs boneless beef blade, cut in half
  • olive oil
  • 2 onions, chopped
  • 1 head garlic, cloves peeled
  • 2 carrots, peeled and cubed
  • 1 large potato, peeled and cubed
  • 2 tbsp Big Cove Foods 'Espresso Nice' spice blend
  • 1 cup dry white wine
  • 1/2 cup no salt beef broth
  • 1 can white beans, with liquid
  • 2 tbsp dry sherry
  • salt to taste

Preparation:

Preheat the oven to 300.

Heat a large dutch oven on the stove over medium high. Add enough olive oil to heavily coat the bottom of the pan. Place the beef down and allow to sear without touching it, about 5 minutes or until well browned. Rotate and continue until all sides are browned. Remove and set aside.

If the pan looks a bit dry, add a splash of olive oil again. Toss in the onions, garlic and Espresso Nice spice blend and cook for about 5 minutes. Crash the party with the dry white wine followed by the broth. Nestle and roll the beef back into the pan and bring to a boil. Cover and place in the oven. Cook for about 2.5 - 3 hours, or until really tender.

Remove the pan from the oven and place back on the stove over medium heat. Move the beef to a plate and allow the meat to rest while you prepare the rest.

Using an immersion blender, or blender blender, puree until smooth. Add in the white beans with their liquid, potato and the carrots. Bring to a strong simmer and allow to cook for about 15-20 minutes, or until the vegetables have softened and cooked though. The liquid should reduce significantly as well, leaving you with a thick creamy stew. Salt to taste.

Pour the white bean stew into a serving dish and place the meat on top. Serve immediately.