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Monday, November 28, 2011

culinary ear worm

It is amazing how any idea can take hold and fester away in your brain forcing you to either put up or shut up . In this case I am speaking of a culinary ear worm , that little foodie daydream or idea that can be sparked by a smell , or an reminiscence, hangover or TV show . I can not  hear the theme music to Home and Away with out getting pangs for student noodle soup ,that bowl of carbs and chilli  eaten from my knees in front of the TV which marked a study break from my undergraduate days .

During the flurry of e-mails and text sent backwards and forwards by my friends and I on a Friday afternoon  " with plans for the weekend " questions   one mentioned she was cooking beef bourguignun that Friday for her bloke  . From that moment onwards my weekend was dominated by  beef stew ear worm . He was brought to fruition on Sunday night as I prepared this stew for my parents and I . The  recipe I used is based on Delia Smiths one from Delia online .
Ingredients
2 tablespoons of oil
650 grams of stewing steak
2 white onions peeled and thinly sliced into half moon shapes
3 carrots sliced into batons
1 tablespoon of plain flour
600ml of red wine
bay leaf
2 cloves of garlic crushed
 a squeeze of a tomato puree
salt and pepper
  • Heat the oil in a heavy based  oven proof casserole or saucepan .

  • Season the beef with a good twist of salt and pepper and fry in batches in order to ensure the meat is sealed and has nice brown crispy bits , as seen in  the picture below
  • scoop the beef out and leave to rest  on a  plate

  • add your onions and carrots to the same pan , Cook until they have soften and have some colour



  •  add the beef back into the pan with the carrots  and onions . Sprinkle in a tablespoon of plain flour .


  • It is now time to add the red wine . I normally add the wine in three batches  as you want to have a fairly even spread of the flour in the liquid .add  more seasoning   a crushed clove of garlic , a squeeze of tomato puree as well . pop the lid on and place in low oven at 150 degree for about an hour

  • after about an hour in the oven , you need to add the mushrooms and bacon . I use the  pre chopped lardons form Aldi . Fry of the bacon and mushrooms until the fat has run from the bacon and the mushrooms have a bit of colour , then pop them into the stew pot . Put the stew back in oven for another 45 minutes  to an hour


  •  Take stew out , sprinkle with some fresh parsley and enjoy





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