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 .
Savouring life with dainty bites