Rachel allen beef stew with brandy recipes

Slow-cooked beef stroganoff

Return the mushrooms and meat to the pan, then pour in the wine, brandy and remaining stock. Cover with the lid, transfer to the oven and cook for 2-2½ hours or until the meat is tender. With the liquid still boiling, add the beurre manié 1 teaspoon at a time and whisk vigorously until the sauce thickens slightly. 5 kg stewingbeef, cut into 3cm cubes. 350 ml beef stock. 100 ml brandy

Muntjac venison stew

Pour the liquid into the casserole then add the beef stock, rosemary and bay leaf. Season the flour with some salt and pepper, then toss the marinated meat in the flour