Name of Recipe: Versatile Beef Stew
Number of People: 4-6 adults with mash
I serve this as a winter stew with cheesy dumplings, as a chunky shepherds pie base topped with mashed sweet potato and grated cheese and as a filler for meat pies made with homemade (TMX) puff pastry.
Ingredients:
1 onion peeled and quartered
500g casserole steak diced 3x3cm
30g organic extra virgin olive oil
3 tbsp organic spelt or wheat flour
500g assorted sliced veg (I like carrot, green beans, celery, swede etc)
1 tbsp worcestershire sauce
2 tbsp relish
1 tbsp TMX veggie stock (or 1 stock cube)
Water 450g
Cornflour (optional)
Method:
Add onion to TMX bowl and chop for 2 seconds on speed 5. Scrape down.
Add diced meat, flour and oil. Saute for 3 minutes, 100 degrees, reverse speed 1.
Add all other ingredients and cook for 35-60 minutes, 100 degrees, reverse soft speed (35 minutes for tender cuts, 60 minutes cheaper cuts).
If you like a thicker stew make a paste using cornflour and water (and gravox if you are happy to use it). Add the paste to the stew stirring it through quickly with a spoon and then continue to cook the stew for a further 3 minutes.
Notes:
You can chop the veggies in the TMX, but I prefer to chop them by hand for this recipe.
Don't be tempted to leave the relish out as it is the main flavouring for the stew. If you don't have relish then be sure to substitute something very tasty in it's place.
If using the stew for a pie filling it is easiest to make it the day before. As with all casseroles it will be tastier and thicker the next day.
Photo:
members' comments
JuliaC83 - Easy and tasty. For veg I used carrot/celery/mushroom/green beans and served alongside sweet potato mash. DH loved it and kids ate a fair portion.
