Hello Hello! Sorry for the hiatus! Been pretty long since I wrote a blog post but don’t worry I didn’t abandon you guys. It’s just things have changed the past few weeks. Firstly, I’m getting used to my new married status Woohoooo. Things have been great so far except for the past few days where I was down with fever and supposedly gastric probs 🙁
Secondly, my hubs and I were just back from our honeymoon. 2.5 weeks of pure bliss, relaxation, fun and activities. Shall get around writing a post of our excellent Trip to Hawaii but for now cooking something up seems more urgent now then ever! hahaa
This long weekend provides ample time to whip something delicious up for the family. Mum commented that she hasnt seen me around the kitchen lately. (Which is a rather disturbing comment I must say). Hhaha so here am I with the classic beef stew ( Non alcoholic version though becoz the hubs is allergic to wine). But still as good I must say. The taste is better the second day when all the flavours have sipped through.
This Recipe is an adaption of the one by Angela Hartnett ( Came highly recommended by Ell- THANK YOU BABE!!) I used beef shin – “Beef shin contains some gristle and connective tissue and when cooked for a long period of time, the gristle will turn into jelly which melts into the stew and adds a nice wonderful flavour.
Classic Beef Stew (Serves about 6-8 pax)
1.2kg of beef shin
3 tbsp of olive oil
5 medium carrots, peeled and roughly chopped
2 medium onions, sliced
1/2 bulb of garlic, sliced
2 sticks of celery, chopped
2 leeks, chopped
4 sprigs thyme
12 black peppercorn
2 tbsp tomato paste ( I used Hunts brand)
1 litres beef stock
1 splash of Worcestershire sauce
1 pkt (250g) white button mushrooms
1) Cut the beef shin into 6-8 portions and season well with salt and pepper
2) Heat olive oil in a heavy based pan ( I used Le Creuset Cast Iron 26cm Pot)
3) When oil is hot, sear the beef shin on all sides to get that brown color. Remove and set aside
4) With the remaining oil in pan, add leeks, celery, garlic and onions and stir until well mixed. Add thyme and peppercorns and mix.
5) Add tomato paste and mix well.
6) Pour in the beef stock and stir and scrap the sticky bits from the bottom of the pan. Add in the beef shin. Bring to a boil and skim the surface scum.
7) Turn fire down to low and simmer for 1 hr 15 mins.
8) Add carrots and mushrooms ( I added it at a later stage so they wont be too mushy at the end of cooking).
9) Cook for another 1.5 – 2 hrs or until meat is soft.
10) Once the stew is ready, add a splash of Worcestershire sauce.
11) Serve stew hot with crusty bread or over mashed potatoes or rice 🙂
12) Stew is excellent the next day as flavors start to develop.
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