Given that I have currently more time on my hands - i've decided to undertake a new project - Test Kitchen Thursday. The plan is to test out a recipe every Thursday.
M thinks this is grand - he gets to eat! and I get to cook - something i enjoy doing.
So to kick off, I tried out this recipe Jool's Favorite Beef Stew by Jamie Oliver I had to make some slight changes as i didn't have all the ingredients.
Little Man was happy to polish this off for dinner. M was happy too! It was very tasty. Big Tick for me!
Have you ever tried this recipe - a hit or a miss for you?
If you have a great recipe you think I should try - let me know. I'm happy to give it a go! Just leave me the link in the comments!
Note: Jamie's recipe had 1/2 a butternut squash, turnips and jerusalem artichokes, all which i didn't have so i omitted them.
Preheat oven to 160ºC.
Heat oil in a casserole dish. Add onion and sage leaves and fry on the stove top until softened.
Toss the meat in a little flour and add to brown in the casserole dish.
Add to the pan with all the vegetables, tomato paste, wine and stock, and gently stir together. Season to taste.
Bring to the boil, place lid and transfer to cook in the oven until the meat is tender. It took me about 1hr 20 using a French oven.
Mix the lemon zest, chopped rosemary and garlic together, sprinkle prior to serving.
I served this with polenta.
M thinks this is grand - he gets to eat! and I get to cook - something i enjoy doing.
So to kick off, I tried out this recipe Jool's Favorite Beef Stew by Jamie Oliver I had to make some slight changes as i didn't have all the ingredients.
Little Man was happy to polish this off for dinner. M was happy too! It was very tasty. Big Tick for me!
Have you ever tried this recipe - a hit or a miss for you?
If you have a great recipe you think I should try - let me know. I'm happy to give it a go! Just leave me the link in the comments!
Ingredients
olive oil
1 onion chopped
800g Gravy beef
sea salt and freshly ground black pepper
flour, to dust
a handful of sage leaves
4 carrots, cut into 3 or 4 large pieces
500g small potatoes, halved
2 tablespoons tomato paste
1/3 bottle red wine
250ml beef stock
zest of 1 lemon, finely grated
a handful of rosemary leaves, chopped
1 clove of garlic, peeled and finely chopped
1 onion chopped
800g Gravy beef
sea salt and freshly ground black pepper
flour, to dust
a handful of sage leaves
4 carrots, cut into 3 or 4 large pieces
500g small potatoes, halved
2 tablespoons tomato paste
1/3 bottle red wine
250ml beef stock
zest of 1 lemon, finely grated
a handful of rosemary leaves, chopped
1 clove of garlic, peeled and finely chopped
Note: Jamie's recipe had 1/2 a butternut squash, turnips and jerusalem artichokes, all which i didn't have so i omitted them.
Preheat oven to 160ºC.
Heat oil in a casserole dish. Add onion and sage leaves and fry on the stove top until softened.
Toss the meat in a little flour and add to brown in the casserole dish.
Add to the pan with all the vegetables, tomato paste, wine and stock, and gently stir together. Season to taste.
Bring to the boil, place lid and transfer to cook in the oven until the meat is tender. It took me about 1hr 20 using a French oven.
Mix the lemon zest, chopped rosemary and garlic together, sprinkle prior to serving.
I served this with polenta.
