Grim Speculations: Beef Stew

Recreated from The Name of the Wind by Patrick Rothfuss

Dinner in the Mess was brown bread with butter, stew, and beans. Manet was there, his wild hair making him look like a great white wolf. Simmon and Sovoy groused idly about the food, making grim speculations as to what manner of meat was in the stew. To me, less that a span away from the streets of Tarbean, it was a marvellous meal indeed.

Stew is a Fantasy staple; you don't have to look far to find a pot of it simmering away on the pages somewhere. It's cheap, uncomplicated and evocative (think warm food on cold nights for peasants, soldiers and e'lir alike) which may account for its ubiquity. It's also absolutely delicious when cooked 'low and slow' – easily my favourite winter meal. So, Simmon and Sovoy, I don't care who your dads are; don't go grousing about my stew however lowly the manner of the meat!    

Beef stew (serves 6-8)

• 1kg fatty beef shin, in large chunks*
• Salt and pepper for seasoning
• 4 tbsp oil
• 4 tbsp plain flour
• 16 shallots (not echalions), skin removed but otherwise whole
• 8 cloves garlic, crushed
• 4 tbsp sugar
• 4 tbsp balsamic vinegar
• 400ml red wine
• 2 large carrots, each one chopped into 3-4 big chunks
• 2 leeks, sliced
• 3 tbsp tomato paste
• 3 tbsp dried herbs (I used parsley and thyme)
• 1 litre beef stock**

*I’d suggest buying from a butcher and mentioning it’s for a slow-cooked stew. They’ll make sure you get a suitable cut of beef if shin isn’t available (you want it fatty and sinewy) and they’ll chop it into large chunks for you too. Don't be tempted to trim off the unsightly bits – they render down to give you the signature thick gravy of a proper stew. 

**This makes a thick stew – some of the liquid evaporates with cooking and what remains is thickened by the flour and fat. If you want a thinner but more abundant gravy, add more stock than I've recommended at Step 6.  

Dumplings (optional, makes 12-16)

• 200g self-raising flour
• 100g suet
• 4 tbsp dried herbs (I used parsley, sage, rosemary and thyme à la Scarborough Fair)
• 1 tsp salt
• 2 tsp ground pepper
• 1 large egg
• 2-3 tbsp water

Equipment: frying pan, tongs for turning the beef, casserole dish, wooden spoon, large mixing bowl for the dumplings

NB: This makes a thick stew – some of the liquid evaporates with cooking and what remains is thickened by the flour and the fat. If you want a thinner but more abundant gravy, add more stock than I've recommend at Step 6.  

1. Preheat oven to 150°C (300°F) fan assisted.
2. With your frying pan on a high heat, sear the seasoned beef in four batches (with one tablespoon of oil per batch). Allow it to brown but don't let it char. Transfer the seared beef to a large casserole dish and mix in the flour.
3. Without cleaning the frying pan, reduce the heat and add the shallots, garlic, two tablespoons of sugar and two tablespoons of balsamic vinegar. Gently fry for a couple of minutes until the mix becomes sticky.
4. Add the red wine. Increase heat to boiling and then simmer for a minute. Transfer everything in the frying pan to the casserole dish with the beef. 
5. Add the carrots, leeks, tomato paste and dried thyme to the casserole dish. Stir to help distribute all the chunky ingredients evenly.
6. Add the beef stock to cover all the ingredients, topping up with extra water if necessary. Cover dish with a layer of foil and put the lid on.
7. Bake in the oven for 4-4½ hours. Low and slow is what will make the meat tender, the gravy thick and the flavours strong.
   
   -- Stew is complete at this point if not making dumplings --
   
   
8. If making dumplings, start 45 minutes before the stew is due to come out of the oven. Add the flour, suet, herbs, salt and pepper to a large mixing bowl. Rub between your fingers and thumbs until the mixture resembles breadcrumbs.
9. Stir the egg into the dumpling mix. Add water a tablespoon at a time until the mix comes together to form a dough. Divide the dough and shape into small dumplings (I aim for two per person).
10. Remove the stew from the oven and add the dumplings so they’re half submerged. Bake for thirty minutes with the lid off.

If you like all your food hearty, you might enjoy these puddings recreated from Philip Pullman's 'La Belle Sauvage'.