Friday, January 25, 2013

Tasty Beef Stew Recipe

Ingredients: 3 tbsps vegetable oil, 1 kg cubed beef, seasoned flour to coat beef, whole baby onions, 3 chopped onions, 3 stalks chopped celery, 2 chopped carrots, 2 tabsp tomato paste, 3 anchovies, 3 cloves garlic finely chopped, 1/2 cup port, Worcestershire Sauce, 2 cups chicken stock, 2 tins crushed tomatoes, 4 potatoes chopped, 1 tbsp dry oregano,1 tbsp dry basil, 4 bay leaves, 1/4 teaspoon cracked pepper.
HINT: Don't add SALT as already salty ingredients!

Heat oil in heavy pan over moderate heat - coat beef in seasoned flour and brown beef in batches - don't overcrowd pan or will stew instead of browning - place aside. Brown onions first then add celery and carrots to colour slightly, put all aside. Add tomato paste, anchovies and garlic to pan and cook off for a minute, add port to deglaze pan.

Place beef and vegetables in a large stock pot, add Worcestershire sauce, chicken stock, tinned tomatoes, potatoes, dry herbs, pepper and pan liquids (port etc) - liquid should only just cover the meat and vegetables - if not covering add a little water. Bring to a simmer (don't boil or meat will get dry and stringy!) and cook 1 and 1/2 to 2 hours - check tenderness of beef and remove when vegetables and beef cooked to your liking. If on very low heat can cook longer and when beef tender will be ready to serve. Often tastes better the day after so can cook ahead and serve the next day if the smell doesn't make you want to eat it the same day!
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