Thursday, March 06, 2008

Baby Beef Stew

Beef stew before puree

I know I should have posted this eons ago but it kept slipping my mind. Sorry, mummies, the recipe is finally up!

I always have chicken and beef stew in the freezer so that lazy/emergency days, Kimi still has a good meal. These are great for freezing.

  • 250g beef for stewing (topside)
  • 1 large ripe tomatoe (de-skinned/de-seeded and diced)
  • 1-2 sticks celery (diced)
  • 1 small carrot (diced)
  • 1 small potato (diced)
  • 6 white button mushrooms (sliced)
  • Chicken stock or water
  • 2 pcs of dried apricot sliced (optional, but gives a nice sweet taste to stew)
  • Kelp
  • Pepper
  • 1 tbsp chopped onions
  • Plain flour
  • Butter
  1. Cut beef into smaller cubes. Marinate with kelp and pepper and set aside for at least 30 mins.
  2. Put some plain flour into a plastic bag. Empty the marinated beef into it and shake well so that the beef is coated with the flour.
  3. Add butter to pan, once melted, add the beef and cover. Once the underside of the beef is golden, turn the other side and cover.
  4. When both sides are sealed and golden, remove and set aside.
  5. Heat some oil or butter and add in the chopped onions and fry on low heat till brown and fragrant.
  6. Throw in the carrot and potatoes. Once both are lightly golden and fragrant, add celery, mushrooms, tomatoes and dried apricots and continue frying till slightly soft.
  7. Add the beef and stir lightly before adding some stock. The stock should cover the whole beef & veg slightly.
  8. Replace cover and let it simmer on low for another 20-30 mins, stirring occasionally and adding more stock if required.
  9. Transfer to slow cooker and let it cook on auto for at least 6 hours.
  10. Once done, remove and blend or mash/chop to desired texture.
  • When adding the stew to the slow cooker, the stock should just slightly cover above the beef and veg. Do not add too much water as the slow stewing will bring on more liquid.
  • Unless you want more gravy, then you can add more stock/water.
  • Coating the beef with flour helps to seal in the juices. Do not keep turning the beef like stir-frying at Method Step 3 cos it will make the beef very tough. Just let it fry on 1 side and turn again.
  • I normally make this at night and leave it to cook overnight so that by morning, I have a nice soft stew ready to serve for lunch.



Related Posts with Thumbnails