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OYSTER BLADE AND WINTER VEGETABLE CAMP STEW

Serves
6
Prep
20 mins
Cook
3½ hrs.
Difficulty
Easy
Ingredients.
  • 1.3kg Angus Reserve oyster blade, diced into large pieces
  • Sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 brown onions, finely sliced
  • 4 sprigs rosemary, chopped
  • 4 bay leaves
  • 8 cloves garlic, minced
  • 2 tsp mustard powder
  • 1 tsp fennel seeds
  • 375ml pale ale
  • 1 cup smoky barbecue sauce
  • 1L beef stock
  • 1 Tbsp malt vinegar
  • 2 swedes, peeled and diced
  • 4 carrots, peeled and diced
  • 6 medium potatoes, peeled and diced
  • 4 sticks celery, sliced
Method.
  • Season the oyster blade pieces generously with salt and pepper, then rub with half the olive oil. Sear in a large heavy pot or camp oven set over a moderate to high heat in batches, until well browned. Set aside.
  • Pour the remaining oil into the pot and fry the onions, rosemary, bay leaves, garlic, mustard powder and fennel seeds for 10 minutes, until the onions are softened. Pour in the ale and bring to a boil.
  • Return the beef to the pot and add the barbecue sauce, stock and vinegar, topping up with water if needed, so that the beef is covered. Cook on a low-moderate heat for 3 hours with the lid ajar, until the beef is fall-apart tender. Add the vegetables and cook for 30 minutes, until they are just softened.
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