Before she became a TV celebrity Mary Berry was known as an Aga cook who ran courses on how to get the most out of your Aga as well as for writing The Aga Book which I believe is still given to every new Aga owner when their new oven is installed. My mother-in-law, who has owned a few Agas in her time, learned how to make this stew on one of Mary Berry’s courses and wrote it out for me many years ago because she thought it was so simple yet so delicious. I never got round to making it then but when I found a jar of sun-dried tomatoes which needed using up in my fridge recently, the recipe sprang to mind and I dug it out.
You can make this the day before, refrigerate it overnight and reheat it gently in the simmering oven the next day. I have never worked out why but casseroles are often better when made a day ahead.
The quantities of wine and stock given here are approximate because, as we Aga cooks know, you tend to need less liquid in an Aga. I start with the wine and stop pouring when the meat is almost but not completely covered. You can always add stock later on if you think it needs it.
Beef and Sun-Dried Tomato Stew
(Serves 4 generously)
- 800g braising beef, cubed
- Olive oil
- Salt and pepper
- 1 tbsp flour
- Approx. 250ml red wine
- (Approx. 250ml beef stock: see above)
- 10-12 sun-dried tomatoes, halved
- 10g dried mushrooms (I used porcini)
- 1 red or yellow pepper, deseeded and sliced
- 1 onion, sliced
- 1 tbsp apricot jam
- 1 tbsp tomato purée
- First you need to brown the meat. To avoid splashing oil everywhere you can do this in the roasting oven, as I did when I made boeuf bourgignon
- Spread the beef out on your large baking tray, lined with bake-o-glide if you like, drizzle it with olive oil and season
- Slide the tray onto the first runner and leave it there for 5 minutes before moving it to the floor of the oven for a further 5 minutes, by which time your beef should be browned
- (You can of course brown your meat in batches in olive oil in the casserole on the boiling plate or on the floor of the roasting oven)
- Meanwhile in a large casserole gently fry your onion and pepper slices in a tablespoon or two of olive oil (if your sun-dried tomatoes come from a jar you can use some of the oil from that), starting it off on the simmering plate before covering it and putting it in the simmering oven
- Pour 100ml of hot water onto the mushrooms and put them to one side for 15 minutes
- When the onions and peppers are soft place the casserole on the boiling plate, stir in the sun-dried tomatoes and then add the beef and stir the flour into it
- Add the red wine and, if required, the stock and bring to the boil
- Stir in the tomato purée, mushrooms with their soaking water and apricot jam
- Cover and place in the simmering oven for a minimum of three hours until the beef is tender. Add seasoning to taste
This is delicious with mashed potato but I think I prefer it with rice. Serve with a green vegetable too.