Thursday, October 11, 2012
Beef Stew and Le Creuset
I'm not all about having loads of expensive equipement in the kitchen but I must admit a stew just tastes that much better when done in a Le Creuset casserole dish. Autumn is quickly closing in on us, so the tummy warming recipes are out again and my little Le Creuset is working overtime. Here's a lovely, simple beef stew recipe, quick preparation and lovely slow cooking. I love the smell of the house when I have a casserole in the oven, makes me feel all cosy.
120g / 4oz cups flour
1 kg / 2 lbs beef, cubed
120g / 4oz butter or 3 tblsp olive oil
3/4 bottle red wine
1L / 2 pints beef bouillion or beef stock
5 carrots, peeled and thickly sliced
7 stalks celery, sliced
2 onions, chopped
5 cloves garlic, crushed
5 medium potatoes, peeled and cubed
2 bay leaves
1 tsp Paprika
1 tblsp parsley, dried or fresh chopped
salt & pepper, to taste
1. In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned.
2. Set aside.
3. Mix the flour, paprika, parsley and pepper in a bowl
4. Roll the beef in the flour mix until well coated on all sides.
5. In an oven proof dish (with a lid, very important for stew making) melt remaining butter or heat oil and add the beef meat.
6. Sauté the meat until well browned.
7. Add the previously prepared vegetables and sauté for 2-3 mins.
8. Add the wine and sauté another 3-4 mins.
9. Add the stock and bay leaves.
10. Place in the oven at 180C covered for about 2 - 2 1/2 hours.