Over The weekend in The Uk…As the “High meets the Low”, and brings in the Snow…I decided to cook a warm Hearty meal again but not too heavy. I personally Do not mind the snow, as I have mentioned before that I love seasonal change and of course the food brought with it. But maybe some of my readers would appreciate a bit “more warmth”. As some might have that thought of the Lovely foods abroad as we start looking at those Flights and Hotels and jetting away for summer. (I know You are out there!).
So My perfect recipe I thought for this is…
My Warming Beef Stew with a hint of the med.(Half English Stew and Greek Beef Stifado).
ChezJ9 © 2013.Recipe :
(Serves 4)
Beef Shin or Chuck diced 400g
Olive oil
Olive oil
2 Onions roughly chopped
Plain flour to coat the meat
seasoning
approx 250ml good quality Beef Stock (strong) any questions on this please comment me?
Red wine (Chianti) 250ml
2 tblsps of Tomato puree
A good pinch of oregano I had dried but if fresh, use half at the beginning and half at the end.
2 tblsps of Tomato puree
A good pinch of oregano I had dried but if fresh, use half at the beginning and half at the end.
2 or 3 Bay leaves dry or fresh again
Dash of Balsamic vinegar
2-3 Carrots
2-3 Parsnips
1 medium sized Leek sliced very chunky 3/4 inch thick
2 chestnut mushrooms finely chopped
Fresh Basil and Parsley to serve.
Pat Your meat with a good quality kitchen towel or Tea towel as your meat needs to be nice and dry to help it brown. Then coat it lightly in plain flour with some salt and cracked black pepper. Not too much salt as you can always add later on.
In a hot Deep stewing/casserole pan start to brown off the meat using the olive oil. Once it has a nice browning around the edges take out and place on Kitchen paper.
Start frying of half of the chopped onions until starting to brown. Add the Bay leaves, oregano, Beef, Tomato puree, dash of balsamic vinegar, Beef stock and the Red wine. Give a good stir and keep on a simmering heat. Always keep checking your stew to take off any scum from the flour also in fear of drying out. if so just keep tasting and adding water and if need be more wine and beef stock.
Once the meat is starting to become soft add your carrots, then after 8 minutes your parsnips and about 5 minutes after, your leeks and mushrooms go in.
Pat Your meat with a good quality kitchen towel or Tea towel as your meat needs to be nice and dry to help it brown. Then coat it lightly in plain flour with some salt and cracked black pepper. Not too much salt as you can always add later on.
In a hot Deep stewing/casserole pan start to brown off the meat using the olive oil. Once it has a nice browning around the edges take out and place on Kitchen paper.
Start frying of half of the chopped onions until starting to brown. Add the Bay leaves, oregano, Beef, Tomato puree, dash of balsamic vinegar, Beef stock and the Red wine. Give a good stir and keep on a simmering heat. Always keep checking your stew to take off any scum from the flour also in fear of drying out. if so just keep tasting and adding water and if need be more wine and beef stock.
Once the meat is starting to become soft add your carrots, then after 8 minutes your parsnips and about 5 minutes after, your leeks and mushrooms go in.
If you find at any point it’s too tart, then add a touch of cinnamon. When it is ready to serve add the chopped Basil and Parsley.
As this is such a versatile dish, you could serve with Crusty Bread, Polenta, Rice or In my case…Mashed Potato (Maris Pipers). I added Cream, Butter, seasoning and 1/2 teaspoon of Horseradish sauce (The best you can find).
Please at any point if you feel you don’t understand somethings on this recipe? just contact me? as it sounds a long, complicated dish but once you get the hang of these sorts of dishes…they will come as a breeze to you 🙂
Please at any point if you feel you don’t understand somethings on this recipe? just contact me? as it sounds a long, complicated dish but once you get the hang of these sorts of dishes…they will come as a breeze to you 🙂
ChezJ9 