Bean ("Beef") Stew
HUGE thanks to the legend that is Isabella of @pigletsinwiglets who let us share this #beanspo on our website for all you champs to enjoy.
Bean ("Beef") Stew
Isabella Palmer, @pigletsinwiglets
Intended to mimic a rich beef stew cooked with lots of red wine. An homage to comforting childhood casseroles.
350g dried red kidney beans
4 bay leaves
1 large onion, cut into rounds
1 bottle of red wine (750ml)
1 onion, chopped,
3 crushed garlic cloves
1 sprig of thyme
300g chestnut mushrooms
350G Carrots, cut into rounds
1 veggie stock cube
1 tbsp plain flour
Cook the drained beans in lots of fresh water with 2 tsp salt + three of the bay leaves. (Boil vigorously first, then reduce to a simmer until cooked. Check after 30 mins.)
Meanwhile, heat a generous glug of olive oil + a knob of butter (dairy or nondairy) in a large oven-proof casserole dish over a low heat, + fry the finely-sliced large onion until caramelised — at least 45 minutes.
While the onion caramelises, put a bottle of wine into a saucepan, + add the chopped onion, carrots, remaining bay leaf, peeled garlic cloves, + some sprigs of thyme. Simmer until reduced by half, about 30 minutes.
Preheat the oven to 150C / gas mark 2. Once the onions are caramelised, add the chestnut mushrooms, quartered, + cook (stirring into the onions) until they have given up all their water.
Add the carrot rounds, then turn up the heat to sear everything.
Deglaze with the brandy, scraping up any good bits. Now strain in the reduced wine, discarding the wine-y veg, followed by the beans + their cooking liquid, + the crumbled vegetable stock cube. Bring to a simmer, cover, + bake for 2 + a half hours.
You can eat this immediately, but it is even better left for a night and eaten the next day. When you are ready to eat, slowly reheat until piping.
Adjust to your preferences: Isabella added a tbsp of flour mixed with some of the liquid to thicken, but yours may be thick enough already from the bean starch.
Taste and add more salt if necessary. Serve over polenta or mashed potatoes, with something green and crunchy on the side.