First, we’re going to start with the beef cube. I’ve got a plastic bag, as you can see here and kind of move this off to the side in the pla...
First, we’re going to start with the beef cube.
I’ve got a plastic bag, as you can see here and kind of move this off to the side in the plastic bag.
We’re going to add the flour.
As you can see, we got the flour right in the bottom of our bag and we’re going to add the black pepper, okay kind of swish this around, as you can see, give it a little swishing around and then next you’re going to add your stew, beef Cubes, alright, right in here like that and you’re going to this toss this around until your beach covered with your flour and pepper mixture.
Now follow me over here to the Dutch oven on medium-high heat I’ll, show you how we’re going to get this together over here.
In a Dutch pan or you can use a heavy saucepan, I’ve added my oil on medium high heat and now I’m adding my beef cubes that I’m smothered in that flour and pepper, and what you’re looking for is a beautiful golden color on your beef cubes here And you want your Dutch oven, really nice and hot before you add your beef cubes that way it can get that golden color on every side of your beef tube and, as you can see, I’m going to use my granny Fork and show you how nice and Brown they’re already beginning to turn, see that beautiful golden on that B spoon.
This is going to be so delicious and you’re gon na roll them around till they’re, beautiful and golden on each side.
Now I have that lovely beautiful brown on my D cube and I’m going to transport them over here on a clean plate, and I’ve got my oven, preheating to 350 degrees, because we’re going to put this in the oven today for one hour now to be glazed.
The bottom of the pan, I’m using my red onions bottom of that pan, along with our tomato sauce that’ll, bring all those delicious yummy bits of goodness off the bottom of the pan.
Losting now add your beef broth, oh that smells so delicious and, as your carrots add your celery, your bay leaves and your two garlic cloves.
Now, if you’d like to mince that, you may, but I just add them whole.
Oh, my goodness, yummy I drained the water off my you con gold potatoes here back into this pot, we’re going to add the beef cubes and oh wow.
I can already taste this and if you could be in my kitchen right now and smell how fabulous this is whoa YUM, mmm mmm, nothing like fabulous, delicious, mmm, old-fashioned beef stew.
All right, I’m going to bring this to the boil.
Once I bring it to a boil, I’m going to add a tight-fitting cover and, in a 350 degree oven, it goes for the next hour.
Look how fabulous that looks now, when this cools off a little this liquids going to get a little thicker.
So we don’t want it.
You know too thick at this point all right, I’m going to take my granny Fork check my potatoes and all my goodness looky there they go in just beautiful, just perfectly done boom.
We got a little steam coming on and then the roast beef, my goodness it’s all absolutely delicious.
I’m gon na let this cool off for about 30 minutes and I’ll come back plate it up and what it tastes like time to give this old fashioned beef stew a try and who looky there that garlic just absolutely melts right into the the sauce and the Potatoes are just absolutely delicious and tender and the beef is a fork tender.
YOU'll NEED:
800g lean diced beef
4 large carrots (peeled and cut into chunks or slices)
1 large onion (peeled and diced)
2 sticks celery (chopped)
2 large potatoes (peeled if you want to and diced)
2 beef stockpots or stock cubes
2 tsp dried thyme
1 tbsp cornflour
salt and pepper
low-calorie spray oil
HOW TO MAKE IT:
Spray a large frying pan with the low-calorie spray oil and over medium heat gently fry the onions, carrots, and celery for a few minutes until they begin to soften slightly but not brown (I usually sprinkle with a little salt to help them soften) if they begin to stick just add a little water. Place them into your slow cooker.
Pat the beef dry with a kitchen roll then spray the frying pan again and add the beef in batches and fry till slightly brown then add to the slow cooker or casserole dish.
Add the potatoes, thyme, stockpots and a tsp each of salt and pepper. Add water to just cover the meat and vegetables stir well and then cook on low in the slow cooker for 6-8 hours.
At the end of the cooking remove the lid , stir well and turn the heat up to high in the slow cooker, In a small cup add a little cold water to the cornflour mix until smooth then stir this into the stew and stir well. Cook on high for another 15-20 minutes till it bubbles and gets a little thicker. Taste now as it will probably need some more salt and pepper.
Serves 4-6 and is less than 1 syn per portion.
