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| Parsnips, Kale and celery - some of the last allotment veg this year |
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Yummy slow cooked, sticky beef stews. I always mess around with the ingredients as I don't think you can ever go too far wrong with some some stewing steak, veg, stock, red wine or guiness, and any extras with 3 hours in a low oven. This is one of my fave recipes to base on: BEEF CASSEROLE - Gordon Ramsey's Sunday Lunch "This casserole is the perfect winter warmer. Braising beef is slowly cooked with herbs and vegetables in red wine, which gives the stew a depth of color and a wonderful rich flavor. Flavored mash and sautéed cabbage are ideal accompaniments." 1 3/4lb (800g) braising beef 3 tbsp all-purpose flour sea salt and freshly ground black pepper olive oil, for cooking 7oz (200g) smoked bacon, cut into small cubes 2 medium carrots, peeled 1 small celeriac, about 1lb 9oz (700g), peeled 5oz (150g) pearl onions (or baby shallots), peeled few thyme sprigs 2 bay leaves 9oz (250g) crimini mushrooms, trimmed halved if large 1 tsp tomato paste 2 cups (500ml) red wine 1 1/4 cups (300ml) beef or chicken stock handful of Italian parsley, chopped Instructions: Heat the oven to 300°F (150°C). Cut the beef into bite size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat. Heat a little olive oil in a large cast-iron casserole over medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside. Add the bacon to the casserole and sauté gently until lightly golden, adding a little olive oil if necessary. Meanwhile, cut the carrots and celeriac into 3/4-inch (2-cm) cubes. Tip them into the pan with the whole onions, thyme, and bay leaves and stir over medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato paste and sauté for another 2 to 3 minutes. Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add the stock and bring the liquid to a boil, then lower the heat and simmer for a few minutes. Return the beef to the casserole and stir to immerse the meat in the liquid completely. Put the lid on the casserole and cook in the oven for 2 1/2 hours or until the beef is very tender. Check the seasoning, then scatter the chopped parsley over the stew. Serve with Buttered Savoy Cabbage, Mustard Mash and Celery and Corn Salad. |
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| Indoor fun & games |
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| One of my most favourite things in the world. Is there anything more romantic than cuddling up with a glass of red wine and an open fire. Heaven. |
