Monday, 13 February 2017

Tuesday Food Blog - Beef stew

After some of the recipes that I've included in this space the humble beef stew may seem to lack adventure.

Beef stew with mini Yorkshire puddings


Two pluses for this dish are its ease of preparation and cooking, also versatility.

I threw everything together within the space of twenty minutes and it was in the oven for three hours. When producing this type of dish there are a set pattern of actions that I recommend. 
Fry off the onions and meat before putting them into the casserole.
Make some gravy. I added  mustard and Henderson's Relish for a richer tangier flavour.
Saute the chopped vegetables in a little olive oil or butter for five minutes.
Combine the ingredients into the ovenproof casserole, with lid, and cook slowly for a long time.

Within the above there are acres of room for variation. It could be the vegetables, the addition or omission of herbs and even the quality of meat. The rougher the cut the longer you may need to cook the dish. You could add garlic or not, select sweet potato or ordinary spuds, it is entirely down to taste. The only danger is allowing the stew to be too dry so keep an eye on it and add water where needed.

My Ingredients

450g stewing beef,
1 onion, chopped
1 pint of gravy
1 tbs English mustard
2 tbs Henderson's Relish
2 tsp garlic salt
2 tsp parsley
2 tsp oregano
1 large carrot, chopped
4 large mushrooms, chopped
a handful of new potatoes halved


The stew will last for days in the fridge and seems to improve with age.

I had been looking for larger Yorkshire puddings in which to serve the stew but could only find the mini size which triggered a thought that you could use this as a starter!



God Bless