This Beef Stew was pretty traditional and
was not a canvas for my current flirtation with all things Japanese.
Ingredients:
Cross cut
blade steak
Seasoned
flour – salt, pepper, paprika, mace
Small
amount of chopped onion
Oil
Ginger
Carrot
Potato
Worcestershire
Sauce
Tomato
Paste
Beef stock
cube
Sherry
Parsley
[I would
have added a dollop of crème fraiche just before serving but I forgot]
Method:
Cut up your
steak – the cross cut is a stewing cut so needs a long slow cook.
Dredge your
steak in the seasoned flour and then brown it in batches
Add your
stock cube and a ½ cup or so of water, the Worcestershire Sauce, Tomato Paste
and Sherry.
Cook slowly
in a low oven for 1 hour then add your carrots and potatoes (cut into chunky
pieces) and the ginger (grated preferably or cut up into matchsticks)
Cook away
for at least another hour. Add parsley
just before serving.
Hearty and
heart warming stew.
Perfect for a cool evening!
ReplyDeleteAlthough I'm a vegetarian, my daughter in law makes a lot of beef stew. This is a recipe I can share with her. thanks
ReplyDeleteI agree with Beth Fish Reads, for a cool evening there's nothing like it. Hearty and comforting.
ReplyDelete