This stew is a play on a number of stews...and very much a bit of mixings of stuff I felt like eating! Because of that I don't have a handle really on proportions...but the idea is there & I'm sure you can follow if you are anything of an amateur cook!
It's really yummy comfort food and a perfect dish for autumn or winter.
Preheat oven to 180C
cooking time: roughly 1 hour
Ingredients
strips of beef
a large leek
about 8 small potatoes
a few mushrooms
a teaspoon of flour
a dash of wine
salt, pepper
rosemary
thyme
handful or 2 of parsley
teaspoon of vegetable or beef stock (the powder kind)
1. I like my potatoes nice and roasted so I do them separately and add them in at the last minute. So first step, boil potatoes (cut into roasting size or slightly smaller) for about 4 minutes. Drain them and keep the water. Place them on a roasting tray with oil & salt and place them in the oven.
2. cut up the leeks, the mushrooms and place in a casserole with parsley. Add some salt, pepper, fresh rosemary & thyme & stock. Add in the beef strips (I had about two handfuls worth). sprinkle with a bit of flour. Then stir, and then add in about 2 cups of the potato water... and add a dash of wine.
3. Place in oven and cook around 20 minutes without lid. Then stir, put on lid, and check on potatoes (rotate a bit to make sure all parts get nice and crispy).
4. After another 20 minutes, check to see how everything is doing. You might add in some more wine if things aren't looking too brown...or add about a quarter of a teaspoon of marmite to brown it up (& make it tasty). Place potatoes on top of the stew and remove lid; cook a little longer until everything looks well done (about 10-20 minutes).
5. ENJOY!
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| {garnish with fresh parsley and some freshly grated parmesan} |
xo
L
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