Escargot and Beef Stew

Sometimes you just need a bit of a culinary adventure. It is absolutely delightful when they work too. This meal was one I didn't reveal the recipe list to until much later. Earthy flavoured escargot and beef stew with olives, sweet kumara and golden beetroot. Just delicious! So let's get cracking with this - be bold!

Ingredients

150g Escargot meat, rinsed

600g Beef Brisket, diced into bite-sized chunks

2 Large Red Onions, roughly diced

1 Bulb of Garlic, peeled and minced

1/2 Bunch of Italian Parsley, a few sprigs aside for serving, the rest roughly chopped

3 Courgettes, roughly chopped

10 Mushrooms, quartered

1 Large Kumara, peeled and finely sliced

1 Golden Beetroot, peeled and finely sliced

500ml White Wine, (I used Sav)

2 Tins of Crushed Tomatoes

2 Fresh Tomatoes quartered

1 Tablespoon Dried Marjoram

1 Teaspoon of Thyme

1 Teaspoon Smoked Paprika

2 Bay Leaves

A Punnet of Sicilian Olives

1/4 Cup of Cream

Olive oil

Salt/Pepper

Method

Preheat the oven to 180 C.

In a large pot, with a lug of olive oil, fry the garlic, onion, chopped parsley, thyme, bay leaves and marjoram. Fry until the onions are soft and then add the brisket. Brown the brisket, then add the wine, and cover with water. Cover with a lid and on a medium heat, cook until the meat is tender.

On a roasting dish, scatter the kumara and beetroot. Toss in olive oil and add salt. Put into an oven and roast until soft and starting to caramelize. Pull them out of the oven once they're done.

Once the meat is tender, add the courgette, mushrooms, crushed tomatoes, fresh tomatoes. Reduce the mixture until the sauce starts to thicken, then add the cream. Stir it through. Lower the heat until the sauce is thick. Now add the kumara, golden beetroot, smoked paprika and escargot.

Turn up the heat to medium high, and give it hell for ten minutes, keeping it from sticking to the bottom.

Lower the heat, salt and pepper to taste.

Serve with olives and a sprig of Italian parsley.

Enjoy!