I don't think I have ever made beef stew without an onion but I'd defrosted the beef and wasn't going to drive all the way into town for an onion so it was time to improvise.
I'm going through a ginger and, separately, an apple phase at the moment and also watching How to Cook like Heston - cheese programme was the latest. So having just finished a rich and satisfying beef stew, here is a rough and ready recipe:
Brown the beef chunks in hot oil then added glass (or two) of red wine to deglaze.
Add tins of chopped tomatoes in roughly equal quantity to the beef - in my case two tins, plus a bit of extra water to wash the tins out.
Add roughly copped garlic - three big cloves
Add roughly chopped ginger - two tables spoons
Oyster Sauce - two tablespoons
Rind or a large piece of hard goats cheese (thanks Heston)
Brought to the boil and then simmered for an hour with the lid on as didn't want to reduce.
Added one large cooking apple chopped in large chunks without skins and simmered for another 10 mins. You want the apple to be cooked but not disintegrated.
Was planning to add some cous cous but the larder was bare of cous cous so had wholemeal fusili cooked in the juice of the stew instead.
Really rich an filling and the chunks of apple were a nice surprise. The cheese rind really worked and easy to identify and pull out before eating. Mmmmmm.
No comments:
Post a Comment