1.2 kg
/ 2.6 lb stewing steak cut into bite sized cubes (ask your butcher – he knows the best cuts for this)
2 x
tbsp plain flour
660 ml
/ US 1.3 pt / UK 1.1 pt dark Belgian style beer – this is about 2 x small bottles, but you don’t have to be completely exact. You can also use beef stock, chicken stock or just water.
There was a good five or six slices left - and the smaller offcuts - so I had plenty of beef and didn't need to pad the filling out with lots of veggies
My all time favourite casserole / stew is based on Jamie Oliver's Jules Beefstew, Jo had the idea of including butternut squash in his vegetables which cooks down to a satisfying mush in the gravy and not browning the meat
One Pot Beef Stifado Stew. I did not intend to post a recipe for Greek Beef Stifado today. This is quite possibly one the most intense tasting and aromatic stews out there (on par with the blog's most popular recipe), full of festive spices like cloves, cinnamon and allspice
SLOW COOKED beefstew and pearl barley is another of our favourite dishes. Lightly dust the beef with some plain flour, then brown the beef in the frying pan
But that was about to change when I decided to make the low calorie beef and mushroom stew. If I were to make this again, I would not use as many mushrooms as it made the beef very dark
Mum's BeefStew and My Dumplings. Chuck this in the slow cooker and leave it for the day to cook away, making that beef meltingly tender and keeping you stress-free
This Beef and Guinness Stew is quite rich but the slow cooking renders the beef into a melt in the mouth texture, contrasted with the large chunky pieces of carrot and served alongside buttery, fluffy mash – this dish is comfort food all the way
500g stewingbeef organic is preferred but I did use my local beef from my butcher. In a separate pan using the remaining coconut oil brown your beef on all sides for 1 minute then add to your tomato mixture and give it all a good stir, Then leave it for a good 2 hours to cook slowly on the hob. 500g stewingbeef
The very first thing that I cooked in it was beef and ale stew, and I would definitely say that over the years it is the thing that I have cooked in it the most frequently
beef adobo from the Philippines. essentially a rich stew of meat marinated in bold sour, sweet and salty flavours, then slow-cooked until it melts in your mouth
Right, let’s get on to this beef and ale stew. The beef juices give it real flavour, allowing the gravy to become rich and the creaminess from the lentils help to thicken it all up
700 grams (1 1/2 pounds) beef cut into cubes. Place the olive oil, the peeled tomatoes cut into small pieces, red pepper sauce, peeled garlic and the chopped onion in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally
my mum's beefstew and dumplings was my favourite meal growing up. i always remember it having a lot of delicious beef and potatoes, as well as pearl barley which was fun to search for at the end
Tender chunks of beef nestling in a pool of rich gravy, perched on a bed of creamy mash. I prepare most of my stews in a pressure cooker, but for those of you who are not in possession of one (doughnuts that you are) here's the stove top version
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