BEEF stew for you triathletes?

Our good friends at Ina Paarman have put together this easy-do recipe for Beef Stew. We are all under the hammer with time restrictions. Work/family/training etc all limit our time to spend making good tasty food. Ina has just the recipe for you this month

Simple Beef Stew

Simple-Beef-Stew---Main-Pic[1]

This is the classic method for making a good stew like my mother-in-law used to make. It took me years to perfect. The main watch points are:
• Choose the correct cut of meat, chuck is ideal.
• Brown only half the meat for flavour, the other half is left un-browned to promote tenderness and to absorb the fried onion flavour.
• Cook in the oven covered with a well fitting lid at a very low temperature for 2 ½ – 3 hours

Method

Simple-Beef-Stew---Chuck[1]

Measure the flour, Beef Stock Powder and Garlic Pepper Seasoning into a plastic bag. Shake to mix. Add cubed beef and shake again to coat the meat really well.

Add the butter and 2 T oil to a heavy based saucepan and brown only half of the meat. The other half is not browned.

Spoon the browned meat onto a plate, add a little more oil to the pot and brown the onions, pre-seasoned with ½ t (2,5 ml) Green Onion Seasoning. Add the un-browned meat and any leftover flour to the onions and stir it through.

Add Sun-dried Tomato Pesto and the reserved browned meat and any juices that might have leaked out. Add boiling water and bay leaves. Bring to a very gentle boil. Cover with a tight fitting lid.

Adjust oven rack to one slot below the middle and preheat the oven to 150°C. Place the saucepan in the oven and cook for 2 ½ hours until meat is very tender or cook in a slow cooker on low for ± 6 – 7 hours.

In a separate pan, brown the onions in a little olive oil, deglaze with balsamic vinegar and add sugar and Green Onion Seasoning to taste.

Remove the stew from the oven after 2 ½ hours and stir through the cubed potatoes and baby onions and all the balsamic glaze. Cover and cook for a final 45 minutes. Remove bay leaves

Gremolata:

Mix all ingredients together and sprinkle over the stew just before serving

Ina’s Tip

The saucepan you use makes a difference. A good cast iron casserole one with a tight fitting lid is ideal.

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