Beef and Lamb Stew

With Autumn on our doorstep I thought it would be fitting to kick off this colourful season with a heart warming stew.

I made the stew the night before in a slow cooker and it filled the house with delicious aromas of rich savoury indulgence. The stew was paired with comforting creamy polenta and it was magnificent. This is comfort food at its best.


Ingredients

  • 500g lamb knuckle or stewing lamb
  • 500g beef shin or any beef on the bone
  • 2 tbsp olive oil
  • 1/3 cup flour
  • salt and pepper
  • 1/2 onion – finely chopped
  • 2 carrots – finely chopped
  • 2 sticks celery – finely chopped
  • 1 clove garlic crushed
  • knob of butter
  • 500ml chicken stock
  • 1 cup red wine
  • 1 cup passata
  • 1 tin crushed tomato
  • Salt and pepper
  • water – if required

Method

  1. Heat a frying pan with the olive oil
  2. Combine the flour, salt and pepper in a bowl and toss the meat till well coated
  3. Fry the meat in the olive oil until browned but not cooked through, set aside
  4. Using the same pan, reduce the heat slightly melt the butter and add the onion, celery and carrot. Cook the veggies down till lightly browned, add the garlic just before taking it off.
  5. Remove the mirepoix (celery, onion, carrot and garlic) and set aside
  6. Using the same pan increase the heat slightly and add the red wine, deglaze the pan and cook down the red wine for about 5 minutes.
  7. In your slow cooker or pot add the meat first, then the mirepoix (celery, onion, carrot and garlic), tinned tomato, passata, chicken stock, the red wine from the pan and salt and pepper
  8. Set your slow cooker on the appropriate setting and cook for the stipulated time. If cooking on a stove top place all the ingredients (in the same order as above) into a pot and cook on a low heat for 2 to 3 hours until meat is falling off the bone.
  9. If the stew is becoming too thick add some water depending on the consistency you prefer
  10. Serve over mashed potato, polenta or with your favourite pasta
Always use meat on the bone, this gives the stew more flavour and the meat with be tender

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