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It’s winter here in Sydney and it has been freezing cold for a while .. I could think about nothing these days to eat but warming meals packed with flavour; the sort of food that leaves your body feeling warm, comfortable and satisfied, and ‘stews’ just tick all the boxes for me! Plus, to make stews you’d have to leave the oven on for a while, and this by itself makes the house warmer and smells incredibly delicious!

I was cooking this dish on a rainy day, when I had promised my year 6 girl to help her out with her project, which was food related as well by the way, only if she could help me with rating this dish as it was my first time to make it.. I really trust this girl’s taste buds .. so we had a deal!!

She invited her friends over for the project and as soon as they walked into the house they asked her: “oh! that smells amazing! what’s your mum cooking ? ” and she said:” we will taste it in a little while it’s a beef stew, and by the smell of it, looks like we are in for a treat!! “

So, I took the final shots of the dish, called out the girls to taste it, and asked them to give me their feed back..

I was thrilled to see them attacking the plate, finishing it to the laaast bit .. hahaha! they said ” we score it : infinity out of infinity that was YUM!”  oh! how I love seeing people enjoying food! #happydays

 I have this habit now of having a ‘me time’ every night in bed watching one of my favourite chefs cooking on the food channel, and here I have to stop and give big credit on this dish to my all time inspiration the amazing, cute, happy, creative Chef ‘Jamie oliver’, who I was watching one night, cooking his beef stew, and as usual he made me wanna jump out of bed and make his dish immediately, but I managed to control my feelings and waited until the morning.

As soon as I woke up I was on a mission, the beef was the only thing missing , I had the rest of the ingredients at home, so I got it and started cooking straight away.

I have altered Jamie’s recipe slightly, since I had some extra vegetables to go with the stew, and because I don’t use alcohol in cooking, I substituted it with apple cider vinegar but adjusted the quantities.

I’ve also used a different meat cut, He used the beef oxtail, to be honest I have yet to try cooking and eating oxtail meat, it looked so delicious!! but the fact that it’s the beef tail cut in pieces… emmm not sure when this will happen!! So I used Gravy beef cuts also known as ‘osso bucco’ cut with the bone in the centre <the bone makes a huuuuuge difference in flavour, trust me>

Here it goes .. step by step, so simple to follow I promise ..

 

preheat oven to.. I’d say 220 degrees Celsius. place a large roasting tray for 10 mins to preheat.

Season both sides of beef cuts with sea salt and freshly cracked pepper.

(season from a height to distribute evenly)

 Now, your tray should be hot enough, remove from oven, add the beef, drizzle with regular olive oil to coat both sides, back in the oven .. leave on high heat for about 15 mins ..

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 Prepare your vegetables..

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Clean, peal and chop .. add herbs and cloves

Stir frequently for 10-15 mins .. until caramelized ..

remove the beef from the oven and set a side

Now add 2 tablespoons of all purpose flour and stir, then add the apple cider vinegar and scrape up all these sticky bits from the bottom and sides .. add diced tomatoes 

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Season with a good pinch of sea salt and freshly cracked pepper .. add the meat ..

then water to cover ..

 

Cover with a lid and leave in a low heat oven for 5- 6 hours ..

leave it to cool down then using a fork remove all the big bones .. taste and season with salt if needed, stir the meat with vegetables  on low heat until all combined well.

You can enjoy this dish in so many different ways..

< here are some suggestions >

 Serve as is with slices of sourdough bread or flat bread ..

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OR

 Cook some ‘Pappardelle’ pasta in boiling water {al dante} and layer the cooked pasta with parmesan cheese and beef stew mix .. oh! heavenly delicious ..

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  You could also serve it with some cooked quinoa, basmati rice, creamy mashed potatoes..

  But that’s how the young ladies enjoyed it the most.. with pasta ..

slow cooked beef Stew
Serves 6
Slow cooked beef stew with winter vegetables
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Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Ingredients
  1. 2 kilos beef gravy cuts with the bones "osso bucco"
  2. sea salt
  3. freshly ground pepper
  4. about 6 tablespoons of olive oil
  5. 2 medium leeks
  6. 2 medium carrots
  7. 2 medium parsnips
  8. 1 small turnip
  9. 1 medium potato
  10. a handful of equal amounts of fresh herbs(rosemary, thyme and sage leaves)
  11. you can use fresh or dried bay leaves instead of sage leaves
  12. 3-4 cloves
  13. 2 tablespoons of plain flour
  14. 2* 400 g good quality tins of diced tomatoes.
  15. 4 table spoons of apple cider vinegar.
Instructions
  1. Preheat oven to 220 degrees Celsius/425 F
  2. Place a large roasting tray in the oven to preheat for 10 mins.
  3. Season the Beef cuts from a height with sea salt and cracked pepper on both sides.
  4. Remove the hot tray from oven, add the beef forming one layer on the tray, drizzle with 1-2 tablespoons of olive oil toss to coat both sides then put back in the oven for 15 mins.
  5. Prepare vegetables, cut the leeks lengthways and rinse from inside, peel carrots, parsnips, turnip and potatoes, and chop all vegetables into about 2cm chucks.
  6. Place in a large oven proof pan or casserole over low-medium heat with 3-4 tablespoons of olive oil.
  7. Roughly chop the fresh herbs and add to vegetables.
  8. Add cloves and stir frequently for 15-20 mins.
  9. Remove beef from oven and set aside.
  10. Now, back to casserole on stove, add the flour and stir to absorb all the oil ,then add the apple cider vinegar scrapping out all the sticky bits then add tomatoes and stir.
  11. Add the beef plus any roasting juices, cover with water, put the heat up and bring to the boil.
  12. Put the lid on, place in the oven and leave to cook on 150 degrees Celsius for 5-6 hours.
  13. Check after 4 hours if a splash of water is needed, stir once, then leave in oven for an extra hour or two.
  14. Remove the pan from the oven ,leave to cool down for 10 mins then using a fork discard bones and any visible fat (sometimes there is a thin fat layer around each piece of beef cut).
  15. Stir on low heat for 5 mins until the meat breaks down in pieces.
  16. You could enjoy this stew as a delicious soup with bread on the side (adjust consistency by adding some boiled water if needed).
  17. Or have it with cooked Papperdelle (al dante) layering it on a plate as shown in the picture with beef stew, pasta, shredded parmesan cheese then beef again, pasta and topped with parmesan cheese .. an incredibly tasty comfort dish this is ..
  18. You could also enjoy it on a bed of mashed potatoes or mixed with cooked Quinoa.
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