Beef with Port and Juniper
Ingredients 1 kg of casserole beef diced
2 tbs butter
2 cups of port
2 tbs flour
1 litre of stock
400g of mushrooms
2 cloves of garlic diced/minced
1 onion sliced into rings
1 tsp juniper berries
Method
Brown steak. Remove from pan.
Put port into another pan, bring to boil, and reduce until half the original liquid remains.
Melt the butter, add in the flour, and cook the roux until it is a light straw colour. Add in stock, juniper, onions, and garlic, and stir till boiling. Add in meat, mushrooms, and port. Reduce heat and simmer for 1 hour or until the meat is tender.
Serve with a green veg, and either pasta, rice, or potato. Yum!
I am not familiar with juniper berries, but this beef stew with port looks very inviting.
ReplyDeleteHi Zsusa,
ReplyDeleteJuniper berries are the flavouring for gin - they are a little tart/piney in flavour and that balances the sweetness of the port really well. That said, the dish works beautifully even without them!