Combination of spices makes it a rich hearty dish, suitable for cold evenings like these. Have a good red Cabernet Sauvignon by the side, it goes well despite white wine being used in the recipe, because of its fruitiness.
Corsican Beef Stew
6 garlic cloves, cut into thin strips
400g stewing beef, cut into 1-inch cubes
lardons or thick bacon, cut into thin strips
olive oil
1 large sliced onion
1 cup dry white wine
2 tablespoons tomato paste or passata
pinch of ground cinnamon
sprig of rosemary
1 bay leaf
2/3 cup Parmesan cheese
pasta for 2 people
salt and ground black pepper
1) First you will need to insert lardons with garlic into each piece of meat by making little slits with a sharp knife. One strip of garlic, one strip of bacon per piece, push it into the meat.
2) Brown meat from both sides in batches, in heated oil, and set aside. Fry the onions until lightly brown, then crush remaining garlic into it and return meat to the pan.
3) Stir in white wine, tomato paste, cinnamon, mushrooms, bay leaf and rosemary, and season.
4) Bring to boil, cover and simmer, adding a little water if necessary (to cover meat and to stop it from burning), until tender. Took me about 40 minutes to an hour.
5) Serve with cooked pasta, either on the side, layered with Parmesan and gravy from meat, or mixed together.
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