Friday, 8 January 2010

Beef Stew

Europe is facing a rather severe winter this year. It is 11.19a.m. and -7 degrees here in Arnhem.

When it's cold, there's nothing more comforting than a pot of beef stew. The smell envelopes you like a hug an when you're done eating, it's like a hug from the inside.

This is a very easy stew but it's really tasty! I generally make 2 kinds of stews. The one I made yesterday is sort of Dutch (with French origins). What I really like about it is the vinegar-ish bite. It's really good. I bastardized it anyway by adding some carrots and leeks (only because all these vegetables were on the verge of rotting in my fridge) but it tasted good anyway. It's normally served with braised red cabbage.

Bastardized Haché

500g stewing beef, chopped into 1-inch blocks
2 large onions, sliced
4 carrots, chopped into about 4-6 parts
1 fat leek, sliced into rings
3 tablespoons winevinegar
200ml beef bouillon
3 bayleaves
4 cloves
1 small slice of gingerbread cake, crumbled
salt, pepper
Rub the meat with the salt and pepper and leave for 30 minutes (or overnight or whatever). Then, brown the meat in butter. After about a minute, add the onions, carrots and leek. When soft, add the cloves, bayleaves, TWO tablespoons of vinegar and the bouillon. Leave it to simmer with lid close for about 3 hours. The meat should be very tender.

When done, sprinkle the gingerbread cake (this is too thicken and deepen the flavour of the gravy). Add the last tablespoon of vinegar before serving.

Usually eaten with mashed/boiled potatoes and braised red cabbage


My other fool-proof stew recipe is by Jamie Oliver (the Guiness one!). Will post the recipe when I make it next time!

Flowers of the week

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