Beef stew in stout

The distance rule due to Corona Virus reminded me of the importance of LOVE and feeling comfort having family near me. That simple but profound principle applies to how much love can you show to your family. Well, none can show due to distance rule.

Today I am pouring it out in my cooking. All of us have something we treasure dearly: a person, a passion, and a possession. For me, a passion to create comfort, hearty, delicious meals to put on the table: sharing with family when they visit.

This stew is flavourful, rich and delicious that speaks the word of LOVE: basic ingredients: carrots, celery and onion added in one pot like marriage together. Let’s continue to fill the pot with LOVE.

Ingredients

500 g beef chuck cut into cubes
150 g couscous
4 stalks asparagus, cut bite size
3 small carrots cut into chunks
3 stalks celery rough cut
1/2 zucchini, cut chunks
1/4 red capsicum, cut bite size
1/4 yellow capsicums, cut bite size
335 ml stout
800 ml beef stock
4 tbsp tomato paste
3 cloves garlic minced
1 onion roughly chopped
3 Tbs plain flour
2 Tbs oil plus more if needed
1 tsp pink salt
1 tsp black pepper
2 sprigs rosemary
2 sprigs thyme

Method

Pat dry beef cubes then sprinkle with salt and pepper. Heat oil in a cast iron pan over high heat. Brown beef cubes well on all sides. Remove and place on a plate until needed.

Lower heat to medium. If needed add additional oil. Add garlic, and onions; cook for about 3-4 minutes. Next add carrots, celery and couscous cook for about 3 minutes. Then add flour to pan and mix in well about 2 minutes.

Now add stout to deglaze pan and herbs. Then stir making sure couscous not stuck at the bottom of pan into the sauce. Then add beef stock and tomato paste. Mix well. Now add browned beef into the pan including juices.


Cover, lower heat so it is bubbling gently. Let stew cook covered for 20 minutes. Leave lid gives a stir again just checking couscous isn’t stuck together. Cover back again, cook a further 10-20 minutes. Stir again. At this point beef is about good tender.

Remove lid and let stew continue to simmer for about 5 minutes. The sauce will have reduced and be richly flavorful. Adjust seasonings to taste with salt and pepper. Remove herbs and serve with additional stout.

Note: You might need more time cooking if beef isn’t tender yet. You can add potatoes, mushrooms, green beans, peas or corn. You can use vegetables stock if you like. You can use can diced tomatoes instead of paste. If you want more gravy add more stock. You can omit couscous and add pasta.

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