“Talk of joy:
there may be things better than beef stew-
there may be.”
-Ray Stannard Baker
The weather indicates comfort food.
This beef stew always goes down well in our house!
Fresh herbs are a must for this beef stew.
Mix the flour, salt, black pepper and cayenne in a plastic food bag.
Add the seasoned beef to the hot oil and brown in batches.
- 3 tbs olive oil
- 4 tbs plain flour
- ½ tsp cayenne
- 800g lean casserole steak, cubed
- 1 onion, diced
- 1 large garlic clove, chopped
- 1-2 carrots sliced
- 3 small potatoes, sliced
- 500ml beef stock
- 1 tbs fresh thyme
- 2-3 small sprigs of rosemary
- 3-4 drops tabasco
- Grinding of sea salt, black pepper and cayenne, to season
Once browed, lift out and set aside.
Sauté the onion, carrot and garlic till soft.
Add the beef back into the pan.
- Heat 2 tbs of oil in a deep wide based sauté pan
- Mix the flour, cayenne, salt and pepper in a food bag.
- Toss the meat in a little seasoned flour, then add it to the pan.
- Fry until browned on each side, then remove and set aside.
- Heat another tbs of oil to the pan.
- Sauté the onion, garlic, carrot and sliced potatoes until soft.
- Add the beef back into the pan and stir in the stock.
- Add the chopped thyme, sprigs of rosemary and the dashes of tabasco.
- Cover and simmer for 1- 2 hours, stirring throughout the cooking.
- Remove the lid and cook uncovered for the last 15 minutes.
- Serve with boiled baby potatoes, green vegetables, pastry biscuits and some fresh thyme.
Beef stock, fresh herbs and tabasco!
Shortcrust biscuits baked for 15 minutes at 200°C/ 400°F/gas mark 6
Hearty and wholesome Sunday dinner…time to tuck in!