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This is a wonderful winter recipe, you can’t go wrong with a nice heart warming stew and this one is delicious. I did brown my meat first to give it colour as it makes for a more appealing end result. I also did not want to add potato or serve over rice or pasta so to make it more substantial I added carrots, parsnip, snow peas and pumpkin. If you want to read more reviews of this recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Leek, thinly sliced (white and pale green parts only)
3 Garlic cloves, pressed
4 Bacon rashers, chopped finely (my add)
1 Tablespoon dried tarragon
1/2 Teaspoon lemon zest
1/2 Teaspoon dried thyme
1/2 Teaspoon white pepper
1/4 Teaspoon dried sage
2 1/2-3lbs Veal, trimmed of fat, cubed
1/3 Cup all-purpose flour
3/4 Cup dry white wine
1/4 Cup lemon juice
1 Tablespoon cornstarch (I thickened with chicken gravy granules for added flavour.)
1/4 Cup whipping cream
Salt and pepper to taste
Method
1. Brown veal in batches, in a pan and set to one side, Add a little oil to same pan cook leek, garlic and bacon, until leek is soft.
2. In a 3 quart or larger slow cooker, combine leek, garlic, bacon, tarragon, lemon zest, thyme, white pepper and sage.
3. Pour in wine and lemon juice, add veal.
4. Cover and cook on low until veal is very tender when pierced (7-8 hours).
5. In a small bowl, mix cornstarch and cream. Blend into stew. (I added the cream here and then added chicken gravy gtanules.)
6. Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
7. Season to taste with salt and pepper.
All photos taken by me unless otherwise stated.
This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold I love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I came up with this recipe a few weeks ago and have just got round to posting. The meat was tender it just dissolved in your mouth. I served mine with broccoli florets as we are trying to eat lower carb in the evening but this would pair well with creamy polenta or mash potato if you wanted to add some more carbs to it. This recipe works out at about approx 9g carb per serving 68g protein, 31g total fat of which 11g is saturated.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
10 Bacon rashers, chopped finely
1 Tablespoon olive oil
1kg Gravy beef, diced into 2cm pieces
1 Cup red wine
2 Tablespoons tomato paste
2 Cups water
2 Teaspoons beef stock granules
3 Cloves garlic, crushed
6 Sprigs fresh thyme
1 Tablespoon butter
250g Shallots, peeled
400g Mushrooms, chopped
4 Tablespoons bisto gravy granules
20g Parsley, finely chopped
600g Broccoli, cut into florets
Method
1. Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.
2. Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.
3. Add wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.
4. Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.
5. Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.)
6. Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.
7. Meanwhile boil, steam or microwave broccoli until just tender.
Serve stew accompanied with broccoli.
