Tag Archive | potatoes

Heart warming beef stew from Oma’s Kitchen.


DSCF0827

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.

DSCF0826

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:

DSCF0814

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.

DSCF0815

DSCF0816

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.

DSCF0817

DSCF0819

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

DSCF0821

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

DSCF0822

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

DSCF0823

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.

DSCF0824

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

DSCF0825

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!

DSCF0826

DSCF0827

This was a recipe from Oma’s Kitchen.

OLYMPUS DIGITAL CAMERA

Sunday is gardening day – Rhubarb and Potatoes harvested.


With all the rain we’ve had this Spring and Summer, the rhubarb has been wonderful!  Only problem has been what to do with it all. My favourite is rhubarb crumble and I’ll be posting a recipe for that in the near future. Meanwhile, it’s going to be rhubarb and custard, a perennial favourite.

The potatoes came out of the ground on Sunday this week. These are King Edward’s. Don’t they look fine.  I had a few of them for my dinner on Sunday and they tasted delicious. I wondered if they would be a throw away crop, totally saturated with all the rain, but no, they had grown bigger than usual but they were all ok.

Also in the vegetable garden, there has been an excess of flowers on the runner beans and we have some embryo beans coming along. Look closely at the next picture and you will see what I mean.  When my grandson Dylan gets back from Sandy Bay, with his bucket and spade, he will be delighted that his beans are growing strong. I still haven’t told him about the giant at the top of the stalk!

Let’s have a close look at these gorgeous flowers. No black beetles on there yet!

Happy Gardening folks!

In the garden – July 22nd 2012


I had to reach up really high to grab this beautiful climbing rose so I could take a picture of him. Holding him steady with one hand and taking a picture with the other is not easy, believe me but I am quite pleased with the result.  He is a little bit ragged round the edges owing to the rain this week, but overall he is surviving nicely and showing off his pretty colours, don’t you agree?

Don’t you just love the contrast in the colours below? The white of the feverfew with the blood red of the Sweet Williams is just gorgeous.

The potatoes are doing ok but the true test will be when I dig them up! I hope they are not rotten in the ground.  We have had the worst summer ever in England this year and that’s not just my opinion! Apparently we are importing a lot of vegetables from abroad now because we have just had too much rain.

The runner beans (on the left) have at last got some flowers – now we need lots of pollinating insects to get them going so they set. In the front are some tomatoes – not many flowers yet!!!

The runner beans look healthy enough and most years it is hard to get enough water to their roots, but this year I don’t think I’ve had to water them at all. I can’t believe we were in a drought situation at the start of April! We even had a hosepipe ban!

These Sweet Williams are that cerise colour which looks so good in a fashion show.

…and doesn’t the yellow contrast so well with the silvery green of the dogwood?

In the next picture we’ve got purple and white. White lifts every other colour and what would have been a dark corner is now ablaze. Even some liatris has got in with the feverfew.