Sunday, September 21, 2014

Stewing Beef with Thermal Pot

Beef Stew 1 Beef Stew 2

Rub salt and pepper into the beef cubes and coat with flour.

The flour helps keep the flavor in and improve the texture of the cubes.

Beef Stew 4

Set aside diced onion, sliced mushrooms, chopped potatoes, carrots and one slice of chopped streaky bacon.

In a pot, fry the chopped bacon with a tablespoon of butter.

Add diced onion and fry until soft.
Add the beef cubes and sear on all sides until brown.
Stir in the mushrooms, potato and carrots.

Beef Stew 5

Add half a cup of red cooking wine, 3 tablespoons of tomato puree and 1 bay leaf.

Pour in beef stock enough for all the ingredients to be just submerged.

Add salt and pepper to taste.

Beef Stew 7

Bring the stew to a boil and continue boiling for another 20 minutes.

Beef Stew 6

Transfer from the stove to the thermal pot and leave for 1.5 hours.

Beef Stew 8

After 1.5 hours, add more beef stock to replace the stock lost to evaporation and bring the stew to a boil on a stove once more.

Return back to thermal pot for at least another 1.5 hours to simmer.


Beef Stew 9

Summary of Ingredients: Serves 2
1 slice of streaky bacon chopped
300g of Beef Cubes
Half a large Purple Onion
3 Potatoes
2 Carrots
1 Punnet of Swiss Brown Mushrooms
1 Bay leaf

1 tablespoon of butter
Half cup Red Cooking Wine
3 tablespoons tomato puree
2 cups of Beef stock.

Beef Stew 3