Beef Knuckle Stew Recipe
Beef Knuckle Stew Recipe combines tender beef chunks, red wine richness, and horseradish for a flavorful, and comforting culinary experience.
Ingredients
- 4 Peeled and chopped Carrots
- 16 Medium-sized parsnips (peeled and cut into cubes)
- 3 cups Red wine
- 1 cup Ready-made gravy
- 1 can Butter beans, about 400 grams (drained)
- 2 Chopped Onions
- 3 tablespoons Olive oil
- 4 Crushed and chopped cloves Garlic
- 1 kilogram Beef knuckle (cut into 2-inch pieces)
- 2 cups Beef stock
- 250 grams Horseradish fresh (washed and grated)
- Freshly Ground Black Pepper to taste
- Sea salt to taste
- 1 cup Fresh Cream
Instructions
- In a large saucepan, heat olive oil, garlic, carrots, and onions until soft.
- Brown beef knuckles on all sides. Add beef stock and red wine and simmer for 15 minutes.
- Add gravy and butter beans and simmer for 50 minutes, stirring occasionally.
- Boil parsnips until tender, drain, and mash with cream.
- Put mashed parsnips through a sieve to create a silky texture. Keep warm.
- Heat vegetable oil in another pan. Fry grated horseradish until crispy and golden. Drain on paper towels.
- Serve creamed parsnips with warm beef-knuckle stew and crispy horseradish on top.