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How To Cook A Good Beef Stew
This slow cook Burgundy style beef stew may take a while but the results are worth it!
Ingredients:
*1kg gravy beef or blade steak, thick cut
*1 large carrot
*1 large onion
*1 stalk celery
*2 cups dry red wine
*1/4 teaspoon coarsely ground black pepper
*2 sprigs fresh thyme
*3-4 stalks fresh parsley
*1 bay leaf
*1 tablespoon olive oil-type spread
*1 tablespoon flour
*1 1/2 teaspons salt
*200g brown button mushrooms
*fresh parsley, chopped (to serve)
Instructions:
1. Trim sinew from the gravy beef. Cut the beef into about 4cm pieces and put into a heavy casserole dish. Peel and cut the carrot, onion and celery into chunky pieces and add, along with the herbs.
2. Pour the red wine over the meat and vegetables and grind in the black pepper. Cover and put in the refrigerator overnight, turning the meat once or twice with a big spoon to ensure even coverage.
3. About 3 1/2 hours before you want to eat, heat the oven to 150°C and cook the covered casserole for 2 hours. Remove, stir in the salt, add more pepper if you wish and cook for a further 1 hour.
4. To thicken the gravy, combine the butter or spread and flour together to a smooth mix. Thin with a spoonful of hot stew liquid and stir back into the stew. Add the cleaned button mushrooms and cook for another 30 minutes. Scatter each serving with chopped parsley if you wish.
Need to know info:
*A dish when the meat is simmered at a very low heat on the hob, or cooked slowly in the oven, is called a stew or a casserole. It is important to buy the meat as steaks then cut it into large pieces, to retain the juiciness during the slow cooking.
*Less tender cuts of beef like gravy beef, chuck steak, blade or skirt are the most suitable for this cooking method. Expensive cuts are wasted in this recipe as they are ruined and toughened by long slow cooking.
*To marinate the meat: New Zealand cabernet sauvignon or merlot work well, or use half wine and stock.
*Tie a few sprigs of fresh thyme, parsley and a bay leaf together with cotton to make a fresh bouquet garni.
*Use white button mushrooms if brown are not available. To prepare, gently wipe off any grit from the cap using a damp cloth or paper towel and trim a sliver from the end of the stalk. I try to buy small-sized mushrooms to use whole. Cut larger ones in half.
*It is important to use the right pan for long slow cooking. Any casserole or pan with a heavy base and tight-fitting lid will do.
*Some pans need to be ‘seasoned’ to make them ready to use. To season a brand new pan, follow the manufacturer’s care instructions and method of seasoning. Use a paper towel to rub a bland cooking oil, like canola or rice bran oil, all over the inner and outer surface of the pan. Heat the empty pan on the hob or in the oven until hot. Remove, cool and repeat the oil rub, heat and cool process three times more. Cool and store in a dry place.
Recipe Information:
Portions: 4
Time to make: 3 hours 20 minutes plus marinating overnight
Total cost of all ingredients: $16.93 / $4.23 per serve
* Dairy-free
* High iron
* Low fat
All recipes courtesy of Healthy Food Guide. For more recipes and great advice head to www.healthyfood.co.nz
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Just got a new casserole dish. This will be perfect to try out in it! Posted by barrbie "on" 08/18 "at"05:33 PM |
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Yum it looks YUMMY lol, ill Cooke it for my parents ! They’ll LOVE IT ! Posted by ShadinO. "on" 08/12 "at"05:52 PM |
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This is a great recipe! I cooked it for my parents and they loved it! I really recommend trying this out  Posted by Caitie "on" 08/01 "at"06:13 PM |
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Om nom nom Posted by Bayley "on" 07/09 "at"10:16 PM |
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A nice alternative to stew is beef goulash - so simple to make.. some Vegeta beef stock, paprika, a diced onion and some sliced beef and cubed potato. Om nom nom. Posted by katiebell "on" 07/08 "at"05:13 PM |
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YUM! this is fantastic. This is perfect for winter cold nights. Being a student, this is cheap and easy to make. I pretty much use all the ingredients that were listed and throw it in crockpot in the morning, when I’m home later on in the day the beef is tender and falls apart. Its amazing! Its so cool too, cos you don’t have to worry about dinner, its already made! It also minimizes dishes and tastes fantastic with homemade buttery bread. Yummmmmmmmmmmmmmmm Posted by dory "on" 07/04 "at"07:21 PM |
Best of the rest
Butter beans are a really nice addition to casseroles too.