The cooking time is quite long, but other than a bit of peeling and chopping it is very easy to prepare. It can be made the day before and gets better over night. It also freezes well.
Ingredients:
600g of Steak pieces, give them a rinse
2 tbsp of vegetable oil
A small bottle of red wine (I got a 250ml one in Aldi for less than €2)
The following veg peeled and roughly chopped:
- An onion
- 2 large potatoes
- A handful of carrots
- A couple of parsnips
- A small turnip
A few sprigs of rosemary - pull off the leaves and chop them finely
Some fresh sage leaves - chopped finely too
A tablespoon of flour
A small tin of tomato pureeA tablespoon of flour
A few cloves of garlic, minced
300ml of stock - veg or beef. I used Marigold vegetable powder
Preheat the oven to gas mark 2.
Heat the oil in a flame proof casserole. One of the cast iron ones is good for this, but anything that you can put on top of the hob and then transfer to the oven.
Add the meat and give it a stir around until it is browned on the outside. Then add the rest of the ingredients to the casserole. Stir them around in the stock and wine mixture to get everything nicely distributed. Bring it to the boil on the hob and then transfer to the oven. Cook for between 3 and 4 hours depending on the type of meat you used. Mine was perfect after 3. Don't stir it around too much when you take it out or you will just end up making it mushy. The spuds in particular will go to bits. It is done when the meat is done. Take a piece out and eat it to see.
The rosemary I used was shop bought, but you could use anything good from your garden in preference (thyme, marjoram, oregano etc.). I would not go for more than 2 herbs in this though as you will just end up not being able to taste any of them.
I had the sage in the garden. This is a very hardy plant. There are edible leaves on it almost all year 'round.
The 2 of us had a large lunch of this with white rolls and there is plenty left for a dinner along with some green vegetables.
No comments:
Post a Comment