Heart warming beef stew from Oma’s Kitchen.

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This stew is ideal for using up left-over beef from Sunday’s joint (if you’re lucky enough to have one).

Ingredients:

Leftover beef, sliced into bite sized pieces. Use enough to almost cover the base of the meat dish or whatever you have left.

Leftover roast potatoes, sliced (if any).

1 large parsnip, peeled, sliced

2 large carrots, peeled, sliced

1 medium onion, chopped into large pieces

1 head of celery, chopped to taste

salt and pepper to taste

2 teaspoons mixed herbs

1 OXO cube or other proprietary stock cube you have in the cupboard.

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Method:

Don’t wash up the meat tin that you cooked the joint in on Sunday. The flavour for the stew is in the leavings. You should have a slight covering of meat fat and juices on the bottom. If there is too much fat, skim off the excess.

Let the beef to cool down, covered, in the refrigerator overnight on Sunday night and then cut up into bite sized pieces in the morning.

Layer the beef pieces in the bottom of the meat tin that you used to cook the beef in on Sunday.

Add any left-over roast potatoes, sliced and scattered.

Cut an onion up into largish pieces and put in a saucepan with one pint of water. Simmer gently while you do the following:

Peel and cut up a parsnip, two carrots and a head of celery. Scatter over the beef. It doesn’t have to be these vegetables, it can be whatever you have available. Other alternatives to try are left-over baked beans, butter beans. Swede (rutabaga) and turnips are also very tasty and nutritious.

Remember if you use celery, that it has a very high water content and will thin out your gravy.

Put some herbs over the vegetables and meat.

Now go through the pictures for the next instruction:

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You don’t have to use the best carrots for a stew. Use a proper peeler to take the skin off because a lot of the goodness is just under the skin of the carrot.

If the celery is new and fresh you won’t need to peel it, just cut the end off, wash thoroughly and chop into bite sized pieces.

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Onions simmering gently in one pint of water until softened. Don’t pour the water off. You’re going to use it for the gravy.

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Once you’ve put the herbs over, put two dessertspoons of gravy powder over the ingredients.

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Next add the onion/water mixture evenly over the rest of the contents.

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Peel and slice up two large potatoes and decorate the top of the stew with them. Add salt and pepper to taste.

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Next you will need a dried stock cube. I use OXO beef cubes for this recipe. If you can’t get OXO, use something similar.

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Sprinkle the stock cube, by crushing it, over the potatoes.

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Cover the stew with tin foil and place in the centre of a slow/medium  oven for 2 1/2 hours. I use Gas 2

After 2 1/2 hours, remove the tin foil, turn up the oven to medium for the last half an hour. I use Gas 3 or 4 for a crisper top.

After this, the stew is ready to eat.  I eat it with fresh, crusty bread.

Looks good doesn’t it!

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This was a recipe from Oma’s Kitchen.

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