Sunday, November 23, 2008

My Very Own Beef Stew

It's winter time now and wrapped up like a giant snow(wo)man, I decided its time for some comfort food. Taking a peek in my fridge/food cupboard, I have 500g baby potatoes, chestnut mushrooms, onion, 450g of beef shoulder meat, a can of organic chopped tomatoes. With my spice rack, I think I could just about whip up my first winter stew!

Having some rough idea forming in my head, its always helpful (and advisable) to sense check with my cookbook collection. There were some beef stew suggestion, but non of them I actually have the exact ingredients and patience for them. So, its the usual Grace-style improvisation and doing it my way :)

I normally don't eat beef and have been trying to beef up my consumption of it lately since its so nutritious and contains lots of good-for-you iron and protein, without too much fat. The thing about stews is that although the ingredients list is more extensive than say a chinese stir-fry, but the cooking method requires way less attention to speed/timing. There's always a trade off, but never in flavor, cos you have to have confidence in your awesomeness always (not too much tho).

So I just quartered my mushrooms, sliced the onions into thin long strips, washed the baby potatoes and cut the meat into big chunks. Heat up some olive oil, and fry the onions till brown and soft. Meanwhile, put a tablespoon of flour into a plate, season with some salt and pepper, and lightly dust the meat, and fry them along with the onions for another 5 minutes or so. Lastly, add the mushrooms, potatoes and the tomato puree in. Mix thoroughly and season with salt and pepper to taste. I added a glug of red wine in too :P If you find it too dry/thick, add a cup or two of water and let the mixture boil for a 2 minutes. Don't forget to put in some herbs (basil/oregano/thyme/rosemary, I had these mixed in a bottle) and sprinkled some on for a nice aroma...

Then, in a slow cooker pot, pour your stew into it and leave it for 4-5 hours on medium heat. Your flat will smell pretty lovely by then and its ready to be served, with warm crusty white baguettes or just a simple buttered brown toast, just like below...


1 comment:

arvin said...

This was the perfect dessert to make for this. Well done.. but, I cannot forget that everything in my kitchen is connects to someone else in another country..Culinary Arts Schools