Skip to main content

Classic Beef Stew


Another recipe from Cook's Illustrated. This recipe is really easy to put together except for the browning of the meat which is really treacherous. I am still not really doing it right, but I'm getting the hang of it (I would like to think!).

Over here, we just drown our rice and pasta in this stew. I prepared this the night before for dinner and we had it again for lunch this afternoon. Easy peasy. It was so delicious that there wasn't much left for me to freeze!

****************************************
Classic Beef Stew
(adapted from The Best Slow & Easy Recipes)
****************************************

1. Season 1.6kg beef chuck eye roast with salt and pepper.
2. Brown in batches and place on plate (I use Thermos Shuttle Chef for this recipe).
3. Heat oil in same skillet and add 2 minced med onions and 1/4 tsp salt. Cook until softened.
4. Add 3 minced med garlic and 1 tsp dried thyme. Cook until fragrant.
5. Stir in 3 tbsp flour and 1 tbsp tomato paste.
6. Whisk in 1 1/4cups chicken broth and 1 1/4cups beef broth. Bring to simmer and add the browned meat (or pour the sauce into the Shuttle Chef). Add 1 cup water and 2 bay leaves. Bring to simmer. Cook for 1 hour.
7. Add 5 med cubed potatoes and 6 med cubed carrots. Bring to simmer and cook for 1 1/2 hours. Remove bay leaves.
8. Stir in 1 cup frozen peas, if desired. Let stand for 5 mins.

Comments

  1. at which point in time do you put it in the shuttle shef?
    also how to brown the meat?

    ReplyDelete
  2. Once I brown the meat, I just drop them into the inner pot (silver pot) of the Shuttle Chef. After adding the flour and tomato paste and broth, I just pour this liquid into the Shuttle Chef. Then bring it to boil for 15mins and transfer into the thermal holder (mine is brown). Let it sit for 1hr, as directed in the recipe. Remove the inner pot and place over the stove and add the potatoes and carrots. Bring to boil for 15mins and transfer back to thermal holder. Let it sit for 1.5hrs.

    To brown the meat, heat the frying pan with little oil. Add the chucks of meat into the pan. Make sure there is plenty of space in between each other. Do not over-crowd. My pan size is about 28cm in diametre. Each time I only fry up to 6 (max) chucks of meat. Meat cut up to the size of McNuggets.

    ReplyDelete

Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to