I have made some good Beef Stews in my time but this mix of ingredients is fabulous.
It's really important to get a good colour on the beef to enhance the flavour. I had to have a few samples while I was cooking and the flavour of that beef was superb.
I think the addition of rosemary is inspired... the combination of that, the thyme and parsley is pretty nice !
Ingredients
1 kg of Blade Steak cut into 3 cm pieces
Flour
Sea salt and freshly ground black pepper
Oil for frying
2 onions sliced
2 carrots sliced
1 parsnip peeled and chopped
1 chili deseeded and chopped (optional)
2 sprigs rosemary
Handful of thyme
2 tablespoons of chopped parsley
1/2 bottle red wine
1 litre beef or chicken stock
Sea salt and freshly ground black pepper.
When I am cooking a stew I like to brown the ingredients in a different pan to the casserole pot they finally end up in.
You have more control over each stage
Heat the pan to medium heat and add olive oil
Gently sauté the onions
Season with sea salt and freshly ground black pepper .
Remove to casserole/pot
Add carrots and parsnip season again.
You may need to add some more oil as you go.
Place in pot with onions
Toss the meat in seasoned flour
Add more oil to pan
Fry meat in batches, make sure it gets a good colour
Add to pot
Deglaze with red wine
Boil to burn off the alcohol
Add herbs pour over meat and vege
Heat up stock and add to pot
Make sure the meat is just covered
Add some water if necessary
Into 180C for about 10 minutes
Turn it down to 165C and simmer away for about 2 hours
Serve with Mashed Potatoes
Throw in some chopped spring onions and some lightly sautéed sliced cabbage
An excellent combination
A little extra chopped parsley makes a pretty garnish.
It's really important to get a good colour on the beef to enhance the flavour. I had to have a few samples while I was cooking and the flavour of that beef was superb.
I think the addition of rosemary is inspired... the combination of that, the thyme and parsley is pretty nice !
Ingredients1 kg of Blade Steak cut into 3 cm pieces
Flour
Sea salt and freshly ground black pepper
Oil for frying
2 onions sliced
2 carrots sliced
1 parsnip peeled and chopped
1 chili deseeded and chopped (optional)
2 sprigs rosemary
Handful of thyme
2 tablespoons of chopped parsley
1/2 bottle red wine
1 litre beef or chicken stock
Sea salt and freshly ground black pepper.
When I am cooking a stew I like to brown the ingredients in a different pan to the casserole pot they finally end up in.
You have more control over each stage
Heat the pan to medium heat and add olive oil
Gently sauté the onions
Season with sea salt and freshly ground black pepper .
Remove to casserole/pot
Add carrots and parsnip season again.
You may need to add some more oil as you go.
Place in pot with onions
Toss the meat in seasoned flour
Add more oil to pan
Fry meat in batches, make sure it gets a good colour
Add to pot
Deglaze with red wine
Boil to burn off the alcohol
Add herbs pour over meat and vege
Heat up stock and add to pot
Make sure the meat is just covered
Add some water if necessary
Into 180C for about 10 minutes
Turn it down to 165C and simmer away for about 2 hours
Serve with Mashed Potatoes
Throw in some chopped spring onions and some lightly sautéed sliced cabbage
An excellent combination
A little extra chopped parsley makes a pretty garnish.
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