Bull stew.

Before you read this, read part one of the series here, and part two here.

The bull stew was a hit. We ate it as a side dish at a BBQ at Ned’s. There were a few qualms here and there, but these disappeared with the first spoonful. The meat was tender, the sauce thick and rich with dense beef undertones.

 The photo of the finished thing doesn’t do the dish justice, for which I apologise. I was fiddling with my new camera, a Panasonic Lumix LX3, and I messed up on the settings.

Anyway, I’m not going to ponder this one any more. Here’s the recipe, which is pretty simple.

Bull stew

Half a kilo of bull meat.

One full head of garlic.

Two large onions.

Four sticks of celery.

Four carrots.

One green pepper.

Salt and pepper.

Two bay leaves.

Half a teaspoon of nutmeg.

Teaspoon of paprika.

Teaspoon of dried oregano.

In a deep pot, sautee the garlic and onion, carrots, celery and a green pepper, roughly chopped. Throw in the meat, which should have been sealed lightly in a pan first. Add the spices and the bay leaves. Sautee for five minutes on medium heat.

Add the bottle of wine, turn the heat right down and cover. I cooked mine for five hours for a rich, meaty sauce and really tender flesh.

Serve with crusty bread.