Easy Beef STEW

31 January, 2014

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Winter always screws with my emotions, not to mention my skin tone; yep us mixed chicks get pasty, pasty come winter time. I don’t know about you but as soon as the cold and dark winter months hit in, all I want to do is eat something hearty, curl up on the sofa, poooooossibly include some alcohol, (always include alcohol) and just lay there, like a stick of broccoli staring gormlessly into the distance whilst I watch trashy TV. Oh wow I sound attractive, but I’m ill, forgive me! Right now I would happily hibernate on my sofa until the summer. I’m not a winter girl, the whole, “oh wow look at the snow isn’t it pretty!!” That’s not me, God no, I’m more of a, “oh wow look at this beach and look at my sun lounger isn’t it fetch!!” Yep, more me.

Lasagne, cottage pie, stew chicken, stew anything thats Bexy come winter time, I’m really not that hard to figure out. Yesterday I went with beef stew served with mashed potato, seriously mashed potato and I need to get a room because I cannot control myself when I’m around it. It’s just so soft, so thick, so creamy, so sexual?

Hmmm, okayyyy. Recipe after the jump!

 

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Ingredients

  • 2 pounds of braised steak/lean Beef/ Stew Beef cut into cubes (I think mine ended up being just over 2 pounds slightly)
  • 3/4 pint of Beef stock (I used x2 oxo beef stock cubes)
  • 1/4 tin of canned tomatoes
  • x4 garlic cloves chopped (yep x4 Bexy is a garlic fiend)
  • x1 shallot chopped
  • x1 onion chopped
  • x3 carrots chopped
  • x2 potatoes chopped
  • x3 celery sticks chopped

Seasoning

  • x1 tbsp Worcester Sauce
  • x1 tbsp of Tomato Ketchup
  • x1 tbsp of Brown Sugar
  • 1/2 tsp of Allspice
  • x1 tbsp of Soya Sauce
  • afew sprigs of thyme
  • 1/4 of Cinamon
  • x1 dsp of hot sauce (optional)
  • salt and pepper to season
  • Parsley to garnish

Method

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So firstly chop up your onion, shallot, and garlic cloves

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Oooooof thats alot of meat-taaaaaa…

Chop up your beef, or be lazy like me and get the butcher to do it for you, or be even more lazy and buy them already cubed.

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Sautee you onion, shallot and garlic until translucent then add your meat and saute until brown

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Like so…

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Then add your beef stock, 1/4 tin of canned tomatoes and all the seasoning I listed at the top..

Let this come to a boil them simmer for 1 and half to 2 hours, I simmered mine for 2 hours

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I then prepared the carrots, celery and potatoes and covered them with a tea towel, cleared up the shit load of a mess I made then went to do my nails.

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When  your 2 hours have passed return to the kitchen and add your vegetables then let this all simmer for a further 45 minutes, then boom thats about it.

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Sprinkle with parsley on top and serve this with MUSTARD MASH POTATO, ( Oh my God. Truuuuust me HEAVEN!) or rice, or maybe kale and broccoli if you’re trying to cut back on the carbs. This tastes better the next day. If you don’t eat it all, box it up and pop it in the freezer for another day when you can’t be bothered to cook, as when freezing anything just make sure you consume within a month of freezing.

Enjoy!

 

Bxx

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