Tuesday, December 8, 2009

Beef stew

My second attempt to cook from Jamie Oliver's book, Ministry of Food. I like the stew section of the book, first time i tried chicken stew with pie crust, this time i tried the beef stew. Instead of Guiness, i use ABC stout... the beef stew is fragrant, tender but has a bitter after taste. i am surprise that i can taste the stout after so many hrs of stewing!

Suppose to pour in canned tomatos but canned ones are too ex in Singapore $2+ per can. So i bought a pack of 6 and chopped them up :D

What do you need?

Basic Stew ingredients:
2 sticks of celery (i used 3)
2 medium onions
2 carrots (i used 3)
Olive oil
1 tbspn of plain flour
400g tinned tomato
Salt and Pepper

For Beef and ale stew:
3 bay leaf (i omit)
500g diced stewing beef
500ml ale, Guinness or stout (i use 1 can)

How to do it?
Fry celery, onion and carrots for about 10 mins with olive oil on medium heat. Add meat and flour, stir well. Pour in stout and tomatoes. Stir and mix well. Season with salt and pepper.
Bring to boil and turn heat down to low. Cover pot.
The ale will cause the stew to be foamy but it will evaporate after a while.
Simmer over the stove for 30 - 45 mins, checking every 15 mins.
If the stew dries up, add stock and continue cooking.

After simmering for 45 mins, check the beef for tenderness. If tender to your liking, open the lid cook for another 10 mins on medium heat. This will allow the excess water to dry up.

Serve on its own.

Leftovers became beef stew pasta!

Cook pasta in salted water, microwave beef stew.
When pasta is cooked, stir in beef stew.
Sprinkle with more coarse pepper.
Hearty and delicious pasta meal.

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