Similar to the last recipe. Child no 2 said she liked it and then had more. This is a big result. We served this with asparagus as a starter, and then with roast potatoes and beans.
Ingredients:
3lb top rump steak or chuck steak (ours was from Ken Wilson in Aird)
1 cup red wine
2 onions (home grown)
3 cloves of garlic (home grown)
A stem and leaf of lovage (wild or home grown)
A bunch of marjoram (home grown)
Salt and pepper
Vegetable oil
4oz Bacon, unsmoked
Method:
Leave the meat in a few large pieces. Marinade overnight in the red wine, one sliced onion and the chopped herbs and garlic. Make sure the meat is turned in the marinade so that it all soaks up the flavour.
Take the meat out of the marinade about 4 hours before you intend to eat. Scrape off any adherent herbs. Strain and reserve the marinade for later.
In a large oven-safe pan, heat some oil, and brown the other onion, chopped.
Next add the beef and brown on all sides. Add the bacon and the strained marinade. If you have pork rind, this adds a good flavour. We had some salt pork, which worked really well.
Once the stew has started to bubble properly for a couple of minutes, add half a cupful of water. Cover and simmer on a very low heat for three hours. We put ours in a very low oven, which also worked well.
