#Ethical meat chuck steak stew

Here is a wonderful recipe for a rich autumn stew, made with our ethical chuck steak, which was served at our press conference on Thursday, 19/11. The recipe is by award-winning restaurateur and TV profile Fredrik Eriksson.

JUICY AUTUMN STEW WITH ROASTED ROOT VEGETABLES, CHILI AND MUSHROOMS

Serves 4 people

Ingredients

800 g Hälsingestintan® chuck steak
1 onion
½ red chilli
1 clove garlic
1 lemon
1 tablespoon tomato paste
½ teaspoon dried thyme
½ teaspoon cumin
10 pieces champignons, or the equivalent amount of other mushrooms
3 dl red wine
2 large carrots
2 parsnips
½ celeriac
10-12 shallots

Preparation

Trim the meat from major tendons, gristle and fat, leave some fat on the meat.
Cut the meat into pieces 1.5 x 1.5 cm. Peel and chop the onions.
Cut the mushrooms into small pieces.
Brown the meat in the skillet/frying pan in batches, so it really does fry and not boil in the pan. Add the onions at the end of frying and finish by adding the tomato paste.
When all the meat is browned put it in a pan and add the wine, mushrooms and finely chopped chilli, garlic, thyme and cumin. Grate the lemon skin and squeeze on the juice. Fill the pan with water until it covers the meat and cook it approximately 1.5-2 hours.
Slice the root vegetable and shallots into smaller pieces and roast in the oven with salt, pepper and olive oil until browned and tender. Add to the pan when the meat is tender.
Thicken with Maizena corn starch and season with salt and black pepper.
Serve with freshly baked bread, sour cream and plenty of chopped parsley