Beef & Sweet Potato in Red Wine & Smoked Oysters
Serves 4 – prep 10 mins/cook time 1 hour.
Everyone’s got Mom’s fave beef stew recipe… this isn’t my Mom’s. There’s a few unexpected happenings here, but fear not my lovelies, we all know treading off the beaten path can lead you to some fun places.
- 2lb Top Sirloin, cut into 1-inch cubes
- 1 med white onion, cut into ½ inch dice
- 1 med sweet potato, scrubbed, ½ inch cubed
- 1 full bottle of red wine (ANY red wine will do, trust me)
- ¼ cup ketchup
- 1 bunch of fresh thyme (15/20 sprigs approx.)
- 6 anchovy filets
- 1 tin of smoked oysters
- 2 Tbsp butter
- ½ cup rough chopped parsley
Pre-heat oven to 400F. In an oven-proof braising pot on high heat add a splash of olive oil, add beef cubes, season with salt/pepper. Don’t overcrowd pot, brown in batches, remove when browned. Then add onions to same pot, add a little more oil if required. Brown onions off, then add beef back to pot along with wine, ketchup, sweet potatoes, smoked oysters and thyme (best to tie the thyme with butchers twine as this will be removed later). Place lid on and slide into oven for 1 hour. Check after an hour if meat is tender. Leave in for 10-minute increments until it is.
Remove from oven, discard thyme stems, add butter and parsley - check seasoning. Stir gently so the potatoes mash up a little, thickening the sauce. Tear up a crusty baguette and crack bottle of a med/heavy red. Heaven.