BEEF STEW


We all have meat and potato dinners certain days of the week. It is definitely a meal that both kids and adults love to eat so I felt I had to pay my dues to this traditional weekend stand by, beef stew. The one thing that I did was shorten the cooking time by cutting the stew beef into smaller chunks, which literally cut the time by half. I say the best part about this meal is that there is hardly no clean up, after all it's a one pot dish!

Serves 2-3

Ingredients:

  • 1 lb stew beef (should be in chunks)
  • 3-4 tbsp olive oil
  • coarse salt
  • freshly cracked black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp chili powder
  • 1 bay leaf
  • 1 tbsp worcestershire sauce
  • 1 tbsp yellow mustard
  • 6 cloves garlic, each cut in half
  • 1 onion, chopped
  • 1 bottle of dark ale beer (around 341 ml) - Guinness recommended
  • 3/4 cup tomato sauce or ground tomatoes
  • 1 cup beef stock
  • 8 small potatoes, cut in half or 4 medium potatoes, quartered
  • 2 large carrots, peeled and cut diagonally into thick 1" pieces
  • 8 large cremini or button mushrooms, quartered
  • handful of chopped parsley

1. Take your beef chunks and trim some of the fat off. Cut the beef in half and lightly season the meat with salt and pepper. Preheat a deep pot on high heat, drizzle in the olive oil then go ahead and add in the beef chunks. You should start hearing the searing sound. Don't move the meat around let it brown for a couple minutes before turning them.

2. Add in the onions, garlic, dried thyme, bay leaf, and chili powder to the pot and stir for a minute then quickly add in the beer. Scrap all of the brown bits from the bottom of the pot to add more flavour to the stew. Bring the temperature down so the stew can simmer. Then stir and combine in the worcestershire sauce, yellow mustard, tomato sauce and the beef stock. Put the lid back on and leave it on gentle simmer for about 10 minutes to give the beef a head start.

3. Meantime, cut all of the vegetables. Take the lid off of the pot and add in the rest of the vegetables, season with a little more salt and pepper and stir. Put the lid back on and gently simmer for about 45-50 minutes. Check to see if the meat and potatoes are tender. If you find the stew too thick then add more stock to thin it out. Turn the heat off and sprinkle in the chopped parsley and serve.

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