Tag Archives: beef

Tasteful Tuesday: Scrumptious Stew

Even though it’s positively boiling hot in Cape Town, I can’t say no to a yummy stew and mash! Even if I have to have a fan blowing on me while I eat it, to stop myself from overheating. It makes me want to run away to Alaska and live in a little wooden cabin with a fire place. Really, it does. AS with all the dishes I post on Tasteful Tuesday, this recipe isn’t too difficult to follow, it’s pretty simple. It teas a bit of time – mostly because you need to let it marinate and then you want to cook it for as long as possible so that the meat becomes super soft.

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I got this recipe off of Pintrest, which I then followed to a blog called Katie at the Kitchen Door.

Daube Provençale (French Beef Stew with Red Wine)

Recipe from Home Made Winter, by Yvette van Boven.  Serves 8.

  • 3 lb stew beef, cut into 1 inch cubes
  • 1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
  • salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 carrots, peeled and cut into 1/2 inch slices
  • 1 orange, washed well and cut into 8 wedges [I substituted grapefruit]
  • 1 large onion, peeled and cut into rings
  • 2 cloves garlic, peeled and sliced
  • olive oil
  • 1 6-oz can tomato paste
  • 3 1/2 oz. pitted black olives
  1. Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
  2. Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
  3. 15 minutes before the stew is ready, add the pitted olives.  Let cook for 15 minutes on medium heat without the lid to thicken the stew.
  4. Serve over mashed potatoes, rice, or pasta.

Garlic Mashed Potatoes
Serves 6-8.

  • 6 russet potatoes, peeled and cut into 1/2 inch cubes
  • salt
  • 8 cloves garlic, cut in quarters
  • 1/2 c. heavy cream
  1. Place cubed potatoes in a large saucepan.  Cover with cold water, salt liberally, and bring to a boil over medium heat.  Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary.  Drain potatoes and place in a blender.
  2. Return saucepan to heat, lower heat to low, and add garlic and heavy cream.  Heat until garlic is fragrant and cream begins to simmer, then add to blender.  Blend until potatoes are a totally smooth puree.  Add water or skim milk as necessary to even out texture.

|| On a side note: I didn’t include the olives (don’t like them!) or the grapefruit in mine…

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Tasteful Tuesday – The Perfect Beef, Onion and Guiness Pie

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My oh my, what a pie. I know this isn’t healthy, but I never promised that Tasteful Tuesdays would be about healthy meals, and to be honest, I think pies taste better than chocolate. (Yes, I really do!) But I do promise that Tasteful Tuesdays are about manageable recipes that you can make in a timely manner and that don’t call for ingredients only found in one region in the South of Spain in a specific season (You know those recipes!). And this pie ticks those boxes.

This recipe is originally from Master Chef Australia (a program that I think I might possibly be interested in competing in at some stage of my life, if I happen to find myself Down Under). You can find the recipe here.001_secondmain

The Perfect Pie:
Filling:
• 100ml olive oil, plus extra for greasing
• 5 onions, sliced
• 4 cloves garlic, smashed and peeled
• 4 sprigs of thyme
• 3 bay leaves 
• 2 tablespoons plain flour
• 1.5kg trimmed chuck steak, cut into 5cm pieces
• Salt flakes and freshly ground white pepper
• 1 carrot, cut into large chunks
• 440ml can Guinness
• 2L home-made beef stock
• 1 egg, beaten
• Tomato sauce, to serve

Maggie Beer’s Sour-Cream Pastry:
• 200g chilled unsalted butter, chopped
• 250g plain flour, plus extra for dusting
• ½ cup sour cream

1 || Preheat the oven to 180°C fan-forced (200°C conventional).

2 || For the pies, add 40ml olive oil to an enamelled cast-iron casserole, then add the onion, garlic and thyme and cook over low heat (use a simmer mat, if necessary) for 40 minutes or until the onion is soft and translucent, stirring occasionally. Increase the heat to medium-high, add bay leaves and cook until the onion is dark and caramelised. Add the flour and cook stirring often for 3-4 minutes.

3 || Season the beef generously with salt flakes and ground white pepper. Heat remaining 60ml of the olive oil in a large frying pan over high heat, then cook the beef in 2 batches until well browned on all sides. Add the carrot and cook for 5-6 minutes or until golden. Add ¾ of the Guinness and cook for 5 minutes. Tip beef and Guinness into onions. Use remaining Guinness in can to deglaze the beef pan, scraping all the brown bits from the bottom, add to the onions.

4 || Pour enough beef stock to cover the beef and vegetables and bring to the boil. Cover with a tight fitting lid, then transfer to the oven and cook for 2-2.5 hours or until tender. Leave to cool to room temperature. Remove the chunks of beef and carrot to a board and chop into 1cm pieces, then return them to the onion gravy. Refrigerate until cold.

5 || Meanwhile, to make the sour cream pastry, place the butter and flour and a pinch of salt in the bowl of an electric mixer with a paddle or food processor, then blend until the mixture resembles large breadcrumbs. Gradually add the sour cream, mixing until the pastry just comes together. Shape into a disc, then wrap in plastic wrap then chill for at least 20 minutes.

6 || Grease 6 holes of a muffin pan with a little olive oil. Roll out the pastry to 3-5mm thick, using a little extra flour for dusting. Cut out six rounds about 4cm bigger than the muffin holes for the pie bases and six rounds 2cm bigger than the muffin holes for the pie lids. Place a pie base in each hole, then press in in lightly with your fingers, and draw the pastry up the mould a little so the pastry is 1cm above the mould. Fill each hole with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling.

7 || Brush the pastry tops with beaten egg, cut a small hole in the centre of each pie for steam to escape. Bake for 25 minutes or until pastry is golden. Remove from the oven and leave to stand for 5 minutes. Turn out and serve with tomato sauce, if desired.

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I whipped up a quick, herby, delicious tasting salad to eat with mine (basil, mint, thyme, rocket, spinach, carrot, goats cheese and tomatoes) and popped it onto a pretty wooden board, because I’m the queen of food presentation and believe that things taste better when they look beautiful.

001_birdseyeSeriously, I know making a pie, and especially making your own pastry, seems like really hard work, and you’re busy thinking, “Yes, but I’d much rather be watching Keeping Up with the Kardashians” (Eeeeuw. Get off my blog right now.) but it’s honestly not that hard. Try it, you’ll love it!