Spearpoint Stew from the Cave

Ingredients

• 900 g beef stew meat, cut into large pieces
• 3 large carrots, cut diagonally into 10 cm pieces
• 2 large onions, roughly chopped
• 3 cloves garlic, finely chopped
• 700 g floury potatoes, peeled
• 1 tbsp tomato paste
• 2 tbsp flour
• 400 ml beef stock
• 150 ml red wine
• 2 tbsp red wine vinegar
• 2 bay leaves
• 1 tbsp coarse mustard
• 2 tbsp olive oil
• 1 tsp black peppercorns
• salt to taste
• 4 tbsp sour cream
• 1 bunch chives, finely chopped

Method

1. Preheat oven to 160°C.
2. Heat olive oil in a large Dutch oven. Dust beef with flour and brown on all sides.
3. Add onion and garlic, sauté for 3 minutes.
4. Add tomato paste, cook 1 minute. Deglaze with red wine, reduce for 2 minutes.
5. Add beef stock, bay leaves, mustard, vinegar, peppercorns, and salt. Bring to a boil.
6. Set aside the carrot pieces. Stew the beef with half the carrots for 2 hours in the oven, covered.
7. Meanwhile, boil potatoes in salted water until tender. Drain and mash with salt and a little olive oil.
8. Remove pan from oven. Place meat on a platter. Skewer remaining carrot pieces into the meat at an angle to form a spear point.
9. Shape an oval 'cave floor' of mash on each plate. Place the meat with carrot spear points on top.
10. Spoon over some sauce. Garnish with sour cream and chives.

Serving notes

• Serve with carrots angled into the meat like a spear point.
• Place everything on an oval bed of mash as the 'cave floor.'
• Offer extra sour cream for added tang.