Hi everybody. Hope you are enjoying the brisk cold winter sunshine. Along with the sunshine are the plummeting temperatures, very seasonal and good for killing the bugs that tend to loiter around and pass the coughs and colds but also makes us want to reach for the duvet, snuggle up and have some comfort food.
I have included a recipe this week that should warm you through and comfort us at the same time. Whilst it is cooking nice and slow take a walk in the winter sunshine, get some fresh air, so important this time of year and top up on the vitamin D, and when you come back indoors you will have the lovely aroma of fresh beef stew wafting through the house to reward you for the exercise you have just completed, snuggle up and put a lovely black and white movie and enjoy your efforts.
Beef in Guinness
The Guinness gives the stew a deep rich flavour, but you can even use beamish or another stout if you wish, even a full bodied red wine, as with all recipes just adapt for your personal taste.
(serves 6)
900g braising steak, cut into 4cm dice
Plain flour for coating
3 tbsp vegetable oil
1 large onion sliced
1 carrot, thinly sliced
2 celery sticks
2 tsp sugar
1 tsp English mustard powder
1 tbsp tomato puree
1 3inch strip of orange rind, thinly sliced
600 ml Guinness
Salt and black pepper
1 Bouquet Garni
Toss the beef in flour to coat shaking off excess. Heat 2 tbsp oil in a shallow pan over medium heat, add beef, in batches and cook stirring frequently (we want to seal in all those lovely juices and flavour), until lightly browned, then transfer to a bowl
Add the remaining oil to the pan and lower the heat. Add the onion and cook stirring occasionally until lightly brown. Add the carrot and celery and cook stirring occasionally, for a further 5 minutes
Stir in the sugar, mustard, tomato puree, orange rind and Guinness, season, add the bouquet garni and bring to the boil
Return the meat and any juices in the bowl to the pan. Add water, if necessary, so that the meat is covered. Cover the pan with a tight fitting lid and simmer over low heat for 2.5 hours (that’s the bit where you go for a nice winter walk)
This recipe can be so easily adapted, a recipe is always a guide line, don’t be afraid to mix it up. I would put some diced peeled potatoes in this, it will thicken the stew naturally, extra carrots would be nice, even some mushrooms if you fancy. Swede would also be tasty, just experiment with this mixture and see what you like. Have fun in the kitchen and keep wrapped up when you venture outside, enjoy!
