Basic Beef Stew

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Basic Beef Stew
Serves 4

You can certainly double or triple the basic recipe and freeze the cooked meat. When re-heating add the flavour of your choice e.g. curry, tomato, mushrooms, etc. Instead of beef use lamb or pork forequarter cuts or chicken thighs.

Ingredients
600-800 g brisket, shoulder of beef, shortrib chuck or shin
2 T (30 ml) Ina Paarman’s White Sauce Powder or flour
1 large onion, chopped
2 cups (500 ml) boiling water
4 t (20 ml) Ina Paarman’s Beef Stock Powder

Method
Toss the cubed meat with the White Sauce Powder or 2 T (30 ml) of flour mixed with 1 t (5 ml) of our Seasoned Sea Salt. Sprinkle the onion over the base of a cast iron saucepan. Put all the meat on top of the onion. Add the boiling water and Stock Powder. Bring everything to the boil. Turn the stove to its lowest heat and then put a tight lid on the saucepan. Simmer very slowly for 2-3 hours, until the meat is fork tender. Alternatively cook in a slow cooker for 8 hours or in a low oven 160°C for 2½-3 hours.

flavour variation

basic beef stewBRAISED BEEF WITH TOMATO AND OLIVES

Method
1 x basic beef stew, cooked
6 rashers of bacon, cut into cubes
3 ripe tomatoes
3 carrots, finely sliced
2 potatoes
½ cup (125 ml) black olives
1 x 200 ml Ina Paarman’s Sundried Tomato Coat & Cook Sauce
2-3 t (10-15 ml) Ina Paarman’s Garlic Pepper Seasoning

ROSEMARY GARNISH (mix everything together)

Method
2 T (30 ml) finely chopped rosemary
2 T (30 ml) finely chopped parsley
3-4 cloves of crushed garlic
grated rind of one lemon

Crisp the bacon in a non-stick pan. Keep one half on one side to drain on kitchen paper, to use later as garnish. Add the rest to the stew.

Grate the tomatoes and potatoes and add them to the pre-cooked basic stew together with the carrots, olives and Sundried Tomato Sauce.

Cook slowly for 20 minutes until the carrots are tender. Taste for seasoning. Top with the rosemary garnish and crispy bacon. Serve with spaghetti or rice.

other variations: ideas for economical quick fixes

CURRY

To the cooked basic stew add: ½ bunch of finely sliced spinach, 1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce, ½ cup (125 ml) cream. Cook for 5 minutes until spinach is wilted. Add a big handful of roughly chopped fresh coriander. Taste for seasoning.

PERI-PERI

Add 1 x 200 ml Ina Paarman’s Peri Peri Coat & Cook Sauce and 4 cubed potatoes to the cooked basic stew. Simmer until potatoes are soft. Season with Green Onion Seasoning. Add a few spoonfuls of plain yoghurt or fresh cream if too hot. Top with chopped parsley, crushed garlic and lemon rind.

MUSHROOM

Sauté 1 punnet of sliced mushrooms in 2 T (30 ml) of butter and season generously with Ina Paarman’s Garlic Pepper Seasoning. Chop a handful of rocket leaves or fresh basil leaves and add to the basic stew together with the sauteéd mushrooms.

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