Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
- 2 lb stewing beef (1 kg)
- 3.5 tbsp butter (50 g)
- Salt & Pepper
- 3 large onions, finely chopped
- 3 1/4 cups beef/chicken stock (750 ml)
- 1 cinnamon stick
- 1 tsp juniper berries
- 3 bay leaves
- 4 cloves
- 2 tbsp vinegar
Pour the stock into the pot. Now add the spices and vinegar and bring to the boil. Once the stew comes to a boil, reduce the temperature to low, cover the pot with a lid and allow to simmer for at least 3 to 4 hours. Check every so often and add more water if required. If the stew's too thin when you're ready to serve, remove the meat and reduce the liquid at a medium heat, replacing the meat at the end to warm through.
The dish is ready when the meat starts to disintegrate into threads and the liquid has reduced down to a thick gravy. Remove bay leaves, cinnamon stick, and whatever cloves and juniper berries you can find. Serve with boiled potatoes, red cabbage & apples or poached pears and apple sauce.