Beef stew with hazelnut picada
- February 2016
- Serves 6
- Hands-on time 30 min, oven time 4 hours
Beef shin is slow-cooked with red wine, fresh herbs and olives, then served with a hazelnut picada, in this one pot recipe.
- Dairy-free recipes
- 19.9g (4.3g saturated)
- 22.5g (7g sugars)
For this recipe we like black olives that have been preserved in oil – they’re more flavoursome than the brine-soaked ones. If you need to pit your olives, press them one at a time on a chopping board with your thumb to squeeze out the stone.
If using slow cooker, make the recipe up to the end of step 2, then add the stew ingredients to the slow cooker but only add 150ml red wine and 250ml beef stock. Cook for 4 hours or so. You can separate the meat and veg from the sauce and reduce it as in step 4 if you like.
Make the stew up to 3 days ahead. Cool and keep covered in the fridge. Or cook, cool and freeze, then store in an airtight container for up to 3 months. Bring the dish to a brisk simmer and check the seasoning before serving.
A picada is a Catalan mix of toasted nuts (often almonds), dry bread and a little liquid. It’s used to thicken sauces and add flavour to dishes.
A cartouche is a circle of baking paper, cut to fit the size of the pan and lie directly on the surface of the liquid/food in the pan. It helps to retain moisture during slow cooking.
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