500g Beef shin, trimmed and diced into bite sized chunks (use the bones and marrow in stew for extra flavour)500g Rump steak, trimmed and diced1 large onion, finely chopped2 tablespoon spoon crushed garlic250g button mushrooms, cut into bite size chunks1 large carrot, diced250g frozen peas250g frozen country crop veggies (optional)1 can four mixed beans drained (optional)250ml red grape juice2-3 tablespoon spoon balsamic or red vinegar2 tablespoon spoon Worcestershire sauce2 tablespoon spoon tomato paste500ml homemade beef or chicken stock (if you don't have stock, use water with 2TBL spoon Knorr 2 in 1 Tasty Brown Onion mix)
Creamy Mash3-4 large potatoes, peeled and cut into chunks3 tablespoon spoon butter1 tablespoon spoon crushed garlichalf cup grated cheese (optional)half cup fresh cream (optional)salt and pepper to tastepinch of dried parsley
Prep time: approx. 15-20minCooking time: approx. 30-45 minutes (quicker if using only rump, longer is using shin too)
Beef stewMix cubed beef with cornflour and season with salt and pepperSaute beef on medium heat in a heavy bottom large pot until browned, but not fully cookedRemove beef and set asideSaute onions in fond (burnt bits in the pot) until softadd 1 tablespoon spoon vinegar to scrape up burnt bitsSaute garlic until fragrant, (do NOT use ginger)Saute mushrooms until brownedadd in tomato paste, Worcestershire sauce, vinegar, grape juiceadd in stock or water and bring to simmeradd in veggies and beans, and simmer for 30-45 minutesserve over creamy mash
Creamy MashBoil and drain potatoes in salted watermix in butter, garlic, cheese, fresh creamseason and server
INFO & TIPS
Perfect for a cold winter day.
Do NOT add ginger.
Ginger is necessary for awful natural meat taste like mutton and chicken, but will destroy the lovely natural beef flavour.
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