Banging Beef Stew
Winter is well and truly here! That means it's time to dust off your slow cooker and get involved in some really hearty food!
This stew may look traditional but, as my regular readers will know, I can never just leave a recipe alone. The secret ingredients this time round are ground ginger and a hint of garam masala which elevate this dish into the realms of the divine. Thick, meaty gravy, beef that falls apart in your mouth and sweet, tender baby carrots - the dream!
Banging Beef Stew
Serves 4
700g stewing steak, cut into chunks
3 heaped tbsp plain flour
rapeseed oil
12 small shallots, peeled and halved
2 garlic cloves, crushed
1 tsp ground ginger
1 tsp garam masala
2 tbsp molasses/dark muscovado sugar/pomegranate molasses
475ml beef stock
1 tbsp Worcestershire sauce/mushroom ketchup
2 heaped tbsp creamed horseradish
225g baby carrots
1 bay leaf
salt and pepper
fresh chives, chopped
Toss the beef in the flour along with a good amount of salt and pepper until each piece is coated, you may need a little extra flour. Heat the oil in a large frying pan over a high heat. Add the beef to the pan and brown on both sides. You should do this in batches so you don't over crowd the pan. Transfer the browned meat to the slow cooker.
Add the halved shallots to the pan and cook gently for 10 minutes or until golden and beginning to soften. Stir in the garlic, ginger and garam masala and cook for 1 minute more, then transfer to the slow cooker. Sprinkle over the sugar or drizzle over the molasses then pour in the beef stock. Add the Worcestershire sauce/mushroom ketchup, horseradish, baby carrots and bay leaf. Season liberally and stir to combine. Cover with the lid and cook on high for 1 hour.
Reduce the heat to low and leave to cook for a further 5-6 hours. Remove the bay leaf from the stew and sprinkle with the chopped chives before serving.
TIP: If you don't have a slow cooker, this dish can be made just as easily in a casserole pot in the oven. Cook for the first hour at 190C then reduce to 130C for the final 5-6 hours.
This stew may look traditional but, as my regular readers will know, I can never just leave a recipe alone. The secret ingredients this time round are ground ginger and a hint of garam masala which elevate this dish into the realms of the divine. Thick, meaty gravy, beef that falls apart in your mouth and sweet, tender baby carrots - the dream!
Banging Beef Stew
Serves 4700g stewing steak, cut into chunks
3 heaped tbsp plain flour
rapeseed oil
12 small shallots, peeled and halved
2 garlic cloves, crushed
1 tsp ground ginger
1 tsp garam masala
2 tbsp molasses/dark muscovado sugar/pomegranate molasses
475ml beef stock
1 tbsp Worcestershire sauce/mushroom ketchup
2 heaped tbsp creamed horseradish
225g baby carrots
1 bay leaf
salt and pepper
fresh chives, chopped
Toss the beef in the flour along with a good amount of salt and pepper until each piece is coated, you may need a little extra flour. Heat the oil in a large frying pan over a high heat. Add the beef to the pan and brown on both sides. You should do this in batches so you don't over crowd the pan. Transfer the browned meat to the slow cooker.
Add the halved shallots to the pan and cook gently for 10 minutes or until golden and beginning to soften. Stir in the garlic, ginger and garam masala and cook for 1 minute more, then transfer to the slow cooker. Sprinkle over the sugar or drizzle over the molasses then pour in the beef stock. Add the Worcestershire sauce/mushroom ketchup, horseradish, baby carrots and bay leaf. Season liberally and stir to combine. Cover with the lid and cook on high for 1 hour.
Reduce the heat to low and leave to cook for a further 5-6 hours. Remove the bay leaf from the stew and sprinkle with the chopped chives before serving.
TIP: If you don't have a slow cooker, this dish can be made just as easily in a casserole pot in the oven. Cook for the first hour at 190C then reduce to 130C for the final 5-6 hours.
Comments
Post a Comment