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!).
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.
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.
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 🙂