Winter Warmers: Italian Beef Stew

21 October 2020

Next instruction manual out of the file was for the wonderful gas hob with wok ring.  This hob is easy clean as it has a glass base and its been wonderful after my old thing!  Again a good read of the instructions told me how best to regulate the cooking times, which rings to use to get the best out of each dish and whilst I know that anyone can use a gas hob it was fun getting to know my new one. 

I decided I was going to use some of the Aberdeen Angus Sirloin joint I had in the freezer from Love What You Eat.  With only two of us to cook for most days now it was far too much for one sitting,  but I thought I could make a couple of meals out of it for that week together with something to freeze for a later date. 

So first up I wanted to try the wok ring as I haven’t had one of those before.  So first thought was what to cook?! I thought I'd try a Chinese Beef and Broccoli dish and went on line to find a recipe.  On checking through I realised that I had all the ingredients to follow the All Recipes recipe and so this is what we tried and its excellent https://www.allrecipes.com/recipe/191156/restaurant-style-beef-and-broccoli/ We will definitely do that again.

I also love my mums healthy Italian beef stew its quick and easy and it does freeze well and its really a ‘ho in’ recipe.

To make it easy I have done the quantities for six people here as I intended to freeze the rest.

This was cooked on the larger ring of my hob and is a doddle

Ingredients

2 sliced onions

4 large cloves of garlic, squashed and sliced

Beef (in this case I took it off the joint and cut it into strips like you do for stir fry) about 300 grams

2 chopped peppers

1 tin of chopped tomatoes

1 jar or tub of pitted black olives

Olive Oil, Rosemary, Salt and Pepper

Method

I use my Le Crueset Casserole Dish and heat the oil, then chuck in the garlic and onion and cook until they are starting to brown, add in the pepper and cook for a couple more minutes.  Then tip in the meat to brown slightly then add in the tomatoes, rosemary and season to taste. Cook for about 20 minutes until its all cooked.,  If its getting a bit short on liquid I add a good slug of wine or rosemary water.  Check for seasoning and then at the last minute add in the olives and serve it with mashed potatoes – scrummy.