Beef skirt is really economical. Because it is a tougher cut of beef it works very well in a stew.
3 tablespoons olive oil
500g Beef skirt, cut into small chunks
2 onions, finely sliced
3 carrots, chopped
2 garlic cloves, finely chopped
450ml dry cider
1 tablespoon plain flour
1 tablespoon sun-dried tomato purée
600ml beef stock
2 tablespoons grated horseradish
1 dudhi (see tip), peeled and chopped
salt and freshly ground black pepper
1. Heat half the oil in a flameproof casserole pan and cook the beef for 5 minutes, turning until brown all over. You will have to do this in batches. Remove and set aside. Add the remaining oil and cook the onions, carrots and garlic for 5-8 minutes until starting to soften and brown.
2. Add the cider and allow to bubble for a few minutes. Stir in the flour and tomato purée and cook for 1 minute, stirring. Gradually pour in the beef stock unitl smooth and combined. Return the beef chunks, season and bring to the boil. Cover and simmer on a low heat for 3 hours.
3. Stir in the grated horseradish and dudhi. Cover again and simmer for a further 30 minutes, until the sauce has thickened. Check the seasoning and serve immediately.
Tip Dudhi is a marrow-like vegetable from India. It can be found in ethnic stores or some large supermarkets.