James Magnussen and Curtis Stone's Marsala braised beef with parsnips, pumpkin & silverbeet
By James Magnussen and Curtis Stone
Ingredients
- 600g chuck casserole steak, cut into 3cm cubes
- Flour, for dusting
- 11/2 tbsp olive oil
- 5 small shallots, peeled, halved lengthways
- 2 sticks celery, cut into 2cm pieces
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 cloves garlic, finely chopped
- 3/4 cup Angoves All’ Uovo (an Australian flavoured, fortified wine similar to Sicilian Marsala)
- 400g can crushed tomatoes
- 31/2 cups beef or chicken stock
- 4 strips orange peel (removed with peeler), white pith removed
- 1/2 butternut pumpkin, peeled, seeded, cut into 2cm pieces (about 3 cups)
- 5 small parsnips, peeled, cut into 3cm pieces
- 200g (about 3 large leaves) silverbeet, stems removed, leaves roughly chopped
- warm, crusty bread, to serve
Preparation method
Season beef with salt and pepper in a bowl. Add flour and toss to coat.
Shake off excess.
Heat a heavy-based, large casserole pot over medium-high heat until it is very hot. Add 1 tbsp of oil then brown beef, about 6 mins. Remove beef to a sieve set over a bowl to remove any excess fat.
Add remaining oil to the pan and cook shallots, celery, rosemary, bay leaf and garlic, stirring occasionally and adjusting heat as needed, for 4 mins, or until vegetables start to soften and brown.
Stir in the wine and scrape up browned bits on base of pot.
Add tomatoes, stock and orange peel. Bring gently to the boil, reduce heat and simmer, covered, stirring occasionally, for 11/2 hrs.
Add pumpkin and parsnip, cover and cook for 20 mins, then remove lid and cook a further 10 mins, or until vegetables are tender and beef is tender enough to be cut with a spoon.
Fold in silverbeet and cook for 3-4 mins until wilted.
Spoon stew into bowls and serve with warm, crusty bread.
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