Texan From , joined Dec 1969, posts, RR: Posted (7 years 6 months 4 days 23 hours ago) and read 2251 times:
With the first cold snap of the season thought it might be a good idea to have a hot food thread. What way to warm up better than with a hot stew to start it off?
2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups beef broth
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
Pinch of chili powder
1 pound small potatoes, quartered
1 cup diced carrots
1 sweet onion
2-3 cloves of garlic (becuase I love garlic)
Stewed tomatoes to taste
Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side. Add the butter, flour, beef broth, stewed tomatoese, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the onions and replace the lid.
Technically speaking, that's Cottage Pie. Shepherd's Pie is made with lamb. And putting sweetcorn in it is a fatwahable offence ! If you must sully the purity of Cottage or Shepherds pie with nasty vegetables, peas and diced carrots are the only acceptible options.
I prefer a simple daube stew
Lean beef, cubed about an inch, and trimmed
A fairly beefy red wine, like a rioja
Parsley, majoram, thyme, a little sage, a little rosemary
Chopped garlic to taste
Roughly chopped large button mushrooms
Sweat the chopped onion in a heavy based casserole with oil or butter. When the onion turns transparent, add as much chopped garlic as you feel comfortable with and fry till lightly brown. Remove from heat.
Coat the cubed beef with seasoned flour (strong white flour with black pepper, cayenne pepper, turmeric mixed in, not too much though)
Saute the beef in a heavy based frying pan with a little olive oil and put in the casserole with the onions and garlic.
Add about a pint of strong beef stock, add the herbs and pour in the same amount of wine as stock Add bayleaves, and bring to a simmer.
Simmer on low heat for about 2 or 3 hours, stirring occassionally, don't let it get too hot or stick to the casserole.
Add the chopped mushrooms and let them cook through, then serve with rice or baked potatoes.