Tag Archives: beef

Rich & hearty beef stew

28 Jan

chopped onion onion

On a very crisp and cold day, the only route to take is by following the aroma of a indulgent, warm & juicy stew!! Now come on, two things that I know everyone loves – stew and pie! You’ve had your treat for lamb pie, so I’m thinking today we’re moving on to a slightly healthier dish. Believe it or not, but this is a very lean dish due to the cut of the meat.

mushroom

The only catch is it cooks in the oven for about an hour, which will cause a little bit of repetition when it comes to the age old question of “when is the food ready?” This carnivore of mine is quite impatient when it comes to stews.

onion

As soon as he hears that word or even gets a slight whiff of those cooking juices, its game over!!! He wants it right away!!! Alas, there is a very good reason why the saying “good things take time” is used so often, so be prepared to get badgered by the family and friends in your home.

mushrooms and butterAs soon as they get the whiff of this stew, you’re going to wish you never told them you were making it!

Rich & indulgent beef stew

Ingredients

1 onion, roughly chopped

4-5 big mushrooms, roughly chopped

2 x packs of lean beef chunks

1 x tin of chopped tomatoes

1 x  pack of 500g green beans cut to mid-size pieces

2 x tablespoons of tomato paste

2x teaspoons of ground coriander

1 x teaspoon of crushed garlic

1 x tablespoon of butter

1 x tablespoon of olive oil

2 x Oxo beef stock cubes ( if you’re in SA, only use one stock cube)

1/2 glass of dry white wine

1 x teaspoon of sugar

salt & pepper to taste

2 x tablespoons of all purpose flour

1 x sprig of fresh rosemary

chopped mushrooms

Add the olive oil to a casserole / Le Creuset dish ( or any type of heavy bottomed dish that can go from stovetop to oven) Start frying your onions and mushrooms. After about 5 minutes, add the coriander and cook for another few minutes until golden brown.

ground cumin

Scoop it out and place in a separate bowl. Take your beef and dab it with paper towel. Sprinkle the flour over the beef and mix it through.

beef chunks

Preheat your oven to 180 degrees Celsius.

beef chunks

Melt the butter in the casserole dish and brown the beef.

beef chunks

Re-add the onion and mushroom mix to the beef.

tomato paste

Mix through. Add the tomato paste & garlic and mix through.

tomato paste

Increase the heat, add the white wine, mix through and add the chopped tomatoes.

beef stock cubes

Crumble the beef cubes over and mix through.

beef stock cubes

Place the rosemary sprig on top.

green beans

Put the lid on and place it in the oven for 40 minutes. Remove from the oven, add the green beans and mix through.

green beans

Place back in the oven without the lid and cook for the remaining 20 minutes.

beef stew

As soon as you remove it from the oven, add the sugar and mix through.

beef stew

Have a taste and season with salt and pepper if needed.

beef stew

Serve with steaming basmati or wild rice.

beef stew

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Follow with a beefy celebration roast

1 Feb

If you read my previous post, you will know that I am focusing on recipes that I created when I made our Christmas Feast. My tarzan is still dreaming about this. I always thought that I will never meet anyone else that enjoys a roast as much as him, but that was until I met our friend Daniel and his wife Emily. These two are from Venezuela, and I am telling you, they probably love their meat just as much as South Africans, if not more!

This was one of the reasons why we had such a meat feast on Christmas day, yes, my feeder symptoms are getting worse!

I remember the first time I had to cook a beef roast – I was terrified! From when I can remember, I have never seen my mother, or anyone else for that matter cook a beef joint. I think it is just not a popular choice in SA. However, I quickly found out that over here it is on top of the list! The secret to cooking a big beef joint is to make sure it is still pink inside.

The first time – I made the mistake to cook it as you would a pork shoulder – for a few hours.  With a beef roast, it only needs a maximum of an hour ( in my opinion), depending on the size. You guessed it, today I will share my beef roast recipe! If, as in my previous post, you DO have the time, take 200ml of the wine from the recipe, pour over the joint, cover with cling film and allow to marinate in the fridge overnight.

Coriander beef roast

Coriander beef roast

 

Coriander, rosemary and red wine Beef Roast

1 x Beef roast joint (2-3kg)

1 teaspoon ground coriander

2 1/2 tablespoons of whole coriander seeds, roughly ground in a mortar & pestle

400ml red wine (preferably Shiraz)

1 tablespoon of olive oil

3 sprigs of  fresh rosemary

2 teaspoons of chopped garlic

pinch of salt

pinch of black pepper

1 large onion

Something that I have learnt over the last year ( which most of YOU probably knew already) is that it is always good to remove your meat from the fridge at least 30 – 45 minutes before you start preparing it to go into the oven. Its almost like the texture and flavour changes because of this. So, remember to take it out of the fridge. If you have marinated it overnight, remove it from the red wine, pat dry with kitchen towel and place on a work surface.

Preheat your oven to 170 degrees celcius. Get your roasting tin. Cut your onion in half. Place both, cut side down, along each other in the tin ( the distance of the size of your beef joint) as this will be the “foundation blocks” for the joint. The joint’s ends will be placed on the onion halves, allowing it to be lifted from the tin slightly.

Red wine coriander beef roast

Red wine coriander beef roast

Take all your spices (excluding the rosemary), salt & pepper and mix with the olive oil and garlic in a bowl. Now comes the messy part – scoop the mixture into your hands and massage it all over the joint. Place the joint on the onions. Now, pur the 200ml red wine ( or 400ml if you didn’t marinate overnight)  around the joint and toss the fresh rosemary in the wine, around the joint.

Cover with foil and place in the oven for 45 minutes. Then, remove the foil, baste the beef with the red wine juices and place back in the oven for another 15 minutes.

Meat Feast

Meat Feast

 

Cottage pie… you’ve got to give it a try

13 Aug

I promise! It’s got a little twist ;-p When I was a little girl, I never liked cottage pie. I liked mashed potato and I liked mince, but not together. There was something about it that I felt was bland and boring and a “quick fix” when you really didn’t have much time to make supper. Not that it is, this was just how I perceived it and naturally, having a mother that is a brilliant cook, I pulled my nose at it!

I am now here to tell you that I have recovered. Hi, my name is Nadia and I have a new cottage pie recipe…. all together now…. “Hi New Cottage Pie!!!! “ This is what I like to call “Italian Cottage Pie”.  I think it has a certain  “je ne sais quoi” to it.  Cottage pie, with a bit more zing and loaded with  love!! And anti-oxidants!

I made this a few weeks ago, thinking my hubby will pull the same face I used to pull when I heard “cottage pie”. However, he actually polished my little red pie dish! I think it is because it has the crunch factor, the zingy flavour and the fluffy potato, topped with the ever so lovely and popular parmesan. Who can live without parmesan!!!!! I’m sure it sounds bad, calling it my Italian cottage pie, but basically, the base of the sauce is Italian, parmesan is Italian, and well, why not. This is not the quickest dish, but it is well worth it 🙂 If you don’t try it, you’ll never know!

Italian Cottage Pie

 

250 g mince

5 tablespoons of tomato puree

Dolmio tomato sauce ( Yes I had to, there was one bottle left in the fridge) / 1 tin of tinned tomatoes

1 1/2 teaspoon of mixed herbs

1 large onion, roughly chopped / 2 medium onions

1 tablespoon of olive oil

1 teaspoon of chopped garlic

4 potatoes, peeled and cut in cubes

Salt & Pepper to taste

1 chilli finely chopped

1 egg, beaten

1 cup of freshly grated parmesan

1/2 cup of cream/ soya cream

Get some water boiling and add your potatoes. Flavour the water with salt. Heat a frying pan and add your olive oil, chilli and onion.

Fry the onion for about 8 minutes and add your tomato puree. Mix and fry for another 5 minutes. Season with salt.

Now add your mince and break it up with a wooden spoon. When it has slightly browned, add your Dolmio sauce/ tinnes tomatoes. Mix through.

Now add your mixed herbs. Mix through and allow to simmer for 20 minutes. It sounds long, but it really allows the meat to absorb the flavours in the sauce.

While this is simmering, check on your potatoes. When the potatoes are soft, drain them. Put them back in the saucepan and start mashing!!

When it is beautifully fluffy, add your cream and mix through thoroughly. Taste and season with salt if needed. Preheat your oven to 180 degrees celcius.

Grease a pie dish or any dish of your choice. When your mince is ready, spoon it into the pie dish. Take your mash and spread it over your the mince. Make sure it covers all the mince. Now pour over your egg. Sprinkle with parmesan and place in the oven for 25 minutes.

When you remove it, the egg and parmesan will have formed a lovely crust with a golden colour. Enjoy with a side salad or veggies 🙂

 

Wrapping up the monday blues

11 Apr

I am guilty again! One proud word will explain everything =BRAAI! So this is why I have not had any recent posts. No cooking, just the smell of braaivleis!! This adds to the blues I had today -having a lovely sunny weekend, and building furniture for our new little home, then having to wake up very early and go to work. I was very happy to start working today, but as I was sitting there, in the legal deparment, and believe me, (there is nothing legal about the boredom there), I thought to myself – Why do we do this? Why do we sit in little cubicles and do work that we don’t like in any possible way and that drives us to insanity? So that we can enjoy the more important things I suppose.

So this is why I have my blog, and this is where I was sitting and thinking about tonight’s supper. Since I am on a VERY boring, strict diet, I had to think of something different again that would make me happy to prepare and see the hubby enjoying it… not easy!! So there was mince, wraps (a multi-seed healthy version) and salad. This is what I came up with:

Mexican wraps without the bite 🙂

2 wraps

250g beef mince

2 tablespoons tomato puree

3 tablespoons Mrs Balls Chutney Original

2 teaspoons of dried coriander

1 teaspoon of olive oil

1 onion, roughly chopped

1/2 can of tinned tomatoes

1 tin of kidney beans

2 teaspoons of crushed garlic

salt and pepper to taste

2 handfuls of grated cheddar cheese

2 tablespoons of salad cream /mayonaise

Add your olive oil, garlic, coriander and onions to a saucepan. Now fry the onions for 5 minutes. Add your tomato puree and some salt. Fry until the onions are glassy. Now add your mince and chutney. Fry until the mince is slightly brown and add your kidney beans. Mix through. Now add your tinned tomatoes. Cook for 10 minutes. Taste and season with salt and pepper.

Now warm your wraps in foil in the oven for 5 – 7 minutes. Remove from the oven. Take your mayonaise and spread it over your wraps.

Now add your mince and bean filling onto the wraps. Sprinkle with your cheese, season with salt and black pepper. Now roll them into wraps.

Wrap them again in the foil and put in the oven for 7- 10 minutes until the cheese has melted. Serve with a crisp, light salad and enjoy!!