Friday, 20 August 2010

Beef and Peppercorn Stew

Well there is no more chicken left so time again to think about food for work.  Thankfully there were just enough microwave trays after Fran's red and grey soup to freeze another stew.  This seems a good time to introduce you to a favourite recipe book of ours.  It is packed full of great stews and soups (and mashes) and is conveniently called "Soups, Stews and Mash".  Quite a number of my family members had this book and we were lucky enough to find it on ebay for 99p!!  What I like about this book is that it is adventurous but not ridiculous - there is no "shin of a virgin calf" type of ingredient.  Everything can be found in the supermarket and there are bags of ideas.

The dish I decided to do is tried and tested and is the ultimate in comfort food.  It is very filling having beef and potatoes and it has that very satisfying black pepper kick.  Probably best as a winter dish but I think the summer is over now anyway.

Beef and Peppercorn Stew

You will need (these are my proportions and gluten-free):

800g Stewing Steak
2 Teaspoons Cracked Black Peppercorns
40g Butter
2 Tablespoons Oil
2 Onions
3 Gloves Garlic
1 and half Tablespoons Plain Flour (Doves Farm Gluten and Wheat Free)
2 Tablespoons Brandy
750 ml Gluten-Free Beef Stock (2 knoor cubes)
1 Tablespoons Gluten-Free Worcester Sauce (Life)
2 Teaspoons Dijon Mustard
500g Baby new Potatoes
(Some) Cream
Parsley (if you wish)

Toss the cubed steak in the peppercorns, heat some butter and oil and brown the meat in batches and set aside.

Cook the onion and garlic in the juices.  Then add the flour and cook for 2 mins.
To the pan add brandy, mustard and stock.  Put the steak back, cover and simmer on the hob for 1.5 hrs (keep checking and stir occasionally).

Add potatoes and simmer uncovered for 30 mins.

Add cream, stir and remove from the hob. 
Parsley to serve.

I like to have it with a pile of green veg at home of an evening or just a simple bowl of it at work with a roll  makes a very satisfying dinner.

The proportions made 5 good size work meals - but probably about 4 evening meals.

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