Homemade Beef Stew

Sun, 20 October 2019

(serves 6 Persons)

               

ingredients:

1kg Cubed Stewing Beef (Well Marbled)

1 tbsp. Beef Lard Drippings (Olive oil if you don't have)

4 tbsp. Olive Oil

2 Cup White Onion, chopped

1 tbsp. Ground Cumin

1 tbsp. Ground Coriander

8 each Cloves

2 each Bay leaves

2 tbsp. Tomato Paste

1 tbsp. Garlic (puree or grated)

2 tbsp. Worchester Sauce

125ml Tomato Ketchup

1 Cup Celery, diced

2 Cup Carrots, diced

450ml Beef or Chicken Stock

2 Beef Stock Cubes

Beef Gravy Powder, mixed with a little bit of water to make a slurry

600g Baby Potatoes, peeled

50g Fresh Thyme, chopped

50g Fresh Parsley, chopped

1 cup Petit Pois Baby Frozen Peas

Water as needed

Salt & Pepper

               

method:

1. In a large pot (cast iron preferably), add beef lard (or oil) and brown beef cubes until well caramelised, then remove from pot and set aside.
2. Reduce heat slightly, add olive oil and onions and begin to sear. Deglaze with a little water to prevent sticking and burning.
3. Cover pot with a lid & cook onions to soften and brown, stirring regularly; add water as required to keep onions from burning.
4. Add all spices, garlic and tomato paste with a little water and cook out for a few minutes. Add Worchester sauce and ketchup and cook into onion mix.
5. Add celery and carrots and simmer with onions, adding a little water as needed to prevent catching. Cook out any excess water.
6. Add stock and stock cubes and deglaze the pot. Return the browned beef to the mix and simmer until just starting to thicken naturally.
7. At this stage the dish can be set aside for the slow cook crock pot for cooking all day (see Option 1) or continue with the oven bake method (see Option 2)
8. Serve with mashed potato or basmati rice.  Goes great wiht crispy sourdough bread too.

               

Option 1:

1. Transfer the stew into a slow cook crock pot, add the gravy powder slurry, potatoes and thyme. Set it on low for 4-6 hours
2. Continue cooking until the potatoes are soft but not falling apart, then add the parsley and peas. Cook for a few minutes and serve as desired.

               

Option 2:

1. Add the gravy powder slurry, potatoes and thyme. Cover your cast iron pot with an oven proof lid and bake in the oven for 1 hour at 160 ?C, stirring regularly.
2. Cook until the potatoes & beef are soft but not falling apart, add the parsley and peas. Cook for a few minutes and serve.