The Best of Beef

Normally I post pics of finished meals, but I just had to show my readers the amazing quality meat I'm working with. This is supplied by Elevage Cataraqui farm, just 15 minutes north of my house, which supplies seasonal orders of free-range lamb, beef and goat. Raised with such care, you can truly taste this in the meat, and you know as soon as you open it up and smell the raw meat that it's unlike anything you'll ever find in a grocery store. Hormone-free, and organic-fed, these animals are bred for a normal period and you can truly see, taste and smell the difference.

The stewing beef is one of my favourite cuts. And wherever you get your beef, a little side note: when paying for more expensive cuts of beef, you're not paying for greater quality - you're paying for ease of cooking (and thus higher popularity). In truth, the cuts of meat that cost the least very often have the most flavour, as long as they're given proper love and care. With stewing beef, which is often the product of the shoulder, a little care the night before, and slow cooking are truly the secret ingredients to the best beef stew ever.

BRAD'S RED WINE BEEF STEW

(For 4)

500g stewing beef; 3-4 carrots (preferably heirloom if you can find them) sliced 1/2 inch; 2-3 medium white or red potatoes cubed 1 inch; handful of thyme sprigs; 3 tbsp butter; one medium white onion peeled, trimmed and cut into 6-8 wedges; 1/2 cup rich red wine (ideally a Cabernet Sauvignon or Carmenere - I recommend Bontera Cabernet Sauvignon from California or Arbolleda Carmenere from Chile, but whatever you like); water; Kosher salt; fresh pepper; 2 bay leaves; 2 tbsp flour

DAY BEFORE: Pat dry the meat and season generously with Kosher salt. Be sure to massage meat gently with the salt. Lay out on a dish evenly and spread thyme sprigs over the meat. Cover and refrigerate overnight. (Don't discard thyme sprigs,.)

With a heavy roasting skillet or slow cooker pot set over stove-top at medium-high, melt 1/2 the butter to a light smoke and add 1/2 the meat. Stir frequently, really browning the meat on all sides. Remove from the pan, add the rest of the butter and repeat with the rest of the meat. Toss the onions in flour and add to the pan, stirring constantly (add more butter or oil if it looks too dry) until nicely browned. Then deglaze with the wine. Simmer for a minute and remove from the heat. Add the rest of the ingredients including the meat and thyme sprigs and pour water into the pan until it almost covers everything, and place in the slow cooker on low or if you're using a roasting skillet, cover and place in the oven pre-heated at 275. Cook for 6 hours, stirring every other hour. Season to taste. Discard the thyme sprigs and bay leaves.