Pages Friday, 23 November 2012 Beef and Red wine Stew with baby Onions and Mushrooms Oh my. Its been a long time since I made beef stew. Its not really something to be honest that crops up in my mind as I tend to cook fairly quick meal but having been sent a lovely piece of brisket in my Knorr Hamper -- cue me googling it and subsequently trying to explain delicately whilst manoeuvring into cow position within the kitchen as to where it comes from on the cow to a bemused friend (google it if you want a giggle), it needed using up and what better than a winter warming stew! Even more considering the ghastly weather of late - I hope that everyone is keeping well and warm! This is also 'the beef' that should have been intended for an ill fated beef bourginnon the previous week! Whilst I had heard of brisket, it wasn't really something that I was familiar with cooking, even less so handling a huge slab of beef but with a sharp knife it was quickly reduced to more familiar chunks! Nothing fancy went into the stew, however the beef was such good quality it really didn't need any lights or bells on to take it to new heights! *I sold my old casserole pan, which would be perfect however my largest saute pan did the job nicely!* 1) Start by heating 1 tbsp of the oil and browning the beef, you might need