Winter Fruity Beef Stew

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Beef Stew with Mash!

Winter Fruity Beef Stew is a beautiful rich stew that Howard, Ted and I all enjoyed last Sunday. We cooked this dish in the slow cooker but if you do not have a slow cooker, there is a recipe for the oven as well. It was left for eight hours on a low heat and we used beef stewing steak to cook with. By the end the meat was lovely and tender. We all thoroughly enjoyed it.

According to the website Eat Wild there are a number of differences between meat of pasture-raised beef and the feedalot-raised animals. To start with the meat from grass-fed cattle is lower in total fat and it’s lower in calories too. It can also have two or four times more Omega-3 fatty acids than meat from grain-fed animals.

People who have ample omega 3 in their diet are less likely to have high blood pressure or an irregular heartbeat. Omega 3 is essential for your brain as well and you are less likely to suffer from depression, schizophrenia, attention deficit disorder or Alzheimers disease. Slow cooking the beef also means that more nutrients are preseved in the food. So this dish is delicious and it is loaded with goodness.

 

Serves 4

Equipment needed

  • Sharp knife
  • Chopping board
  • Slow cooker or saucepan and lid
  • Plate
  • Tablespoon
  • Measuring jug

Ingredients

  • Beef stewing steak x 500g

    beef-stew

    Beef Stew with Mash

  • Onion x 1
  • Carrots x 2
  • Courgette x 1
  • Garlic x 2 cloves
  • Chicken stock x 500mls (Please see http://www.alexisrealfoodwagon.com)
  • Tommy K or tomato puree (Please see http://www.alexisrealfoodwagon.com)
  • Spicy plum compote x 150mls
  • Brown rice flour x 2 1/2 tbsps
  • Green beans x 4 large handfuls
  • Olive oil for saucepan
  • Salt and pepper to taste

Method for slow cooker.

  • Start by chopping the onions, carrots, courgette and garlic.
  • Place these ingredients into the slow cooker along with the beef stewing steak, chicken stock, tommy K or tomato puree, spicy plum compote, brown rice flour and green beans.
  • Add the salt and pepper to taste.
  • Turn the slow cooker on to low for eight hours or on high for four hours.
  • Towards the end of the cooking time put in the green beans into the slow cooker.
  • Once cooked serve with creamy mash and enjoy.

Method for the oven

  • Preheat the oven to 160°C.
  • Chop the onion and slice the carrots, courgette and garlic.
  • Put the large saucepan on a medium to high heat and add the olive oil.
  • Once the pan is hot enough add the beef and fry until brown on the outside.
  • You may need to do this in two or three batches.
  • Remove all the meat and put it onto the plate.
  • Then add the chopped and sliced vegetables.
  • Fry until the onion becomes translucent.
  • It should take around five minutes.
  • Add the beef into the saucepan.
  • Pour in the chicken stock.
  • Bring to the boil and leave it to simmer.
  • Finally add in the tommy K or tomato puree, spicy plum compote and brown rice flour.
  • At this point, add the salt and pepper to taste.
  • Place the lid on loosely and put the saucepan into the oven for two hours.
  • Once cooked serve with creamy mash and enjoy.
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Beef stew with mash

We ate this meal with a delicious cheesy mash that my husband made for this dish. As I mentioned earlier the beef stew was a success in this house. Ted and I had it for lunch on the Monday with brown rice pasta we buy from Amazon. It was yummy even without the mash. The dish is also a great recipe to make double the amount and store in the freezer for a rainy day. However you decide to enjoy this dish, as always, enjoy.