beef stew...so many different ways..
Discussion
My beef stew recipe is;
Braising steak
Onions
Leeks
Carrots
celery
rosemary
bay leaves
Flour
Salt
Pepper
Guinness
I pre-heat the oven to 150 degrees. Roll the chopped meat and veg in plain flour seasoned with sea salt and ground pepper, chuck it all in the Le Creuset Casserole Pot with the herbs and pour in a whole bottle of original Guinness and leave it in the oven for 3 hours.
I always do mashed sweet potato on the side.
Braising steak
Onions
Leeks
Carrots
celery
rosemary
bay leaves
Flour
Salt
Pepper
Guinness
I pre-heat the oven to 150 degrees. Roll the chopped meat and veg in plain flour seasoned with sea salt and ground pepper, chuck it all in the Le Creuset Casserole Pot with the herbs and pour in a whole bottle of original Guinness and leave it in the oven for 3 hours.
I always do mashed sweet potato on the side.
A variation on the term "beef".
I'm just in the process of cooking a corned beef stew.
Peas, Sweetcorn, Onion, Potato, Carrots, Turnip and a can of Corned Beef. To that beef stock is added along with a few good dashes of Lea & Perrins, Black Pepper and Split Peas. I've also added a good tablespoon of Bovril as it was lacking a little something this time round.
Cooked for an hour and served with Yorkshire Pudding.
I'm just in the process of cooking a corned beef stew.
Peas, Sweetcorn, Onion, Potato, Carrots, Turnip and a can of Corned Beef. To that beef stock is added along with a few good dashes of Lea & Perrins, Black Pepper and Split Peas. I've also added a good tablespoon of Bovril as it was lacking a little something this time round.
Cooked for an hour and served with Yorkshire Pudding.
I think Jamie may have omitted that stage as the book so I'm led to believe, is aimed at a different kind of cook to that of the fabled FD&R section of PH. More "try this stew instead of grilling a goodfellas pizza" kind of audience.
Brown the meat, deglaze, then carry on as normal I personally think.
I like stout in a stew myself, London Porter is awesome, but you have to balance it with a touch of muscavado I reckon, otherwise it can be a touch bitter. ALterntively, 75% red wine, 25% Port is a good balance, adds that little touch of sweetness if its literally just meat and potatoes.
Finally, I'd use something gelatinous in the cut of meat, something like a shin of beef is truly great, bung a bit of oxtail on the bone (pick it out and shred it before serving) in there and it becomes something spectacularly unctuous. Be warned though, cooking time should increase and temperatures will decrease accordingly. 8 hours at 100/120 is mind blowing.
Sort it all out, bung it in the oven before you go to bed and away you go with a little reheat for a perfect, almost instant dinner for the next night!
Go on, its only half seven, eat a stew for dinner tomorrow!
Brown the meat, deglaze, then carry on as normal I personally think.
I like stout in a stew myself, London Porter is awesome, but you have to balance it with a touch of muscavado I reckon, otherwise it can be a touch bitter. ALterntively, 75% red wine, 25% Port is a good balance, adds that little touch of sweetness if its literally just meat and potatoes.
Finally, I'd use something gelatinous in the cut of meat, something like a shin of beef is truly great, bung a bit of oxtail on the bone (pick it out and shred it before serving) in there and it becomes something spectacularly unctuous. Be warned though, cooking time should increase and temperatures will decrease accordingly. 8 hours at 100/120 is mind blowing.
Sort it all out, bung it in the oven before you go to bed and away you go with a little reheat for a perfect, almost instant dinner for the next night!
Go on, its only half seven, eat a stew for dinner tomorrow!
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