Winter is a time to cook slow-food like casseroles or stews. At the local Coles supermarket, there was a stand with different recipe cards "Feed your family for under $10" with recipes by celebrity chef Curtis Stone.
I picked the "Beef Stew with Winter Vegetables" recipe card on the weekend and tried it out today.
1 tbsp olive oil
700gm chuck beef, cut into large bite-sized cubes
salt and freshly ground black pepper
2 brown onions, each cut into 8 pieces
2 cloves garlic, roughly chopped
1 1/4 cups dry white wine
2 tomatoes, coarsely chopped
2 cups beef stock
2 potatoes, peeled and cut into pieces
1 carrot, peeled and cut into pieces
- Heat oil in large heavy casserole pot over medium-high heat. Sprinkle beef with salt and pepper and place into pot. Cook beef until brown. Remove and place into a bowl. (If there are too many pieces of beef and pot is small, then cook the meat in two batches).
- Add onions, garlic, rosemary and thyme to the pot and cook for 3 minutes. Add the wine and tomatoes. Simmer for 8 minutes or until the wine has been reduced to about half. Return the beef to the pot.
- Add the stock and bring to a gentle simmer (beef should be covered with the liquid). Reduce the heat to medium-low and simmer gently for 1 1/2 hours, stirring occasionally.
- Add the potatoes and carrots and cover. Simmer gently for another 55 minutes, or until the vegetables are cooked and the beef is tender enough to cut with a spoon. The liquid in the pot should be reduced by now. (We like to have some gravy with rice, so I kept some stock for that).
- Serve with rice, crusty bread or mashed pumpkin.