Monday, October 15, 2007

The Guest Slot #2: John's Beef Stew

Another contribution from the house of Little Sister Saucepan, to make up for my slack efforts on the cooking front, this time from her equally talented other half.

Though I haven't tasted it myself, I have sampled enough of Mr R's cooking to confidently wager that it'll be pretty damn good. And one day when I have a minute between the important businesses of learning international financial reporting standards, ironing my clothes and watching America's Next Top Model, I shall put this to the test...

If you would like to do so too, you want to get hold of the following:

c.200-300g Steak (preferably braising steak)
a little bit of flour, salt and pepper
1-2 Carrots, chopped chunky
1 Onion, medium dice
3 cloves of garlic, chopped fine-ish

A handful of Button Mushrooms, left whole
50g Cubed Pancetta
Red wine, a couple of glasses
Worcestershire sauce - a dash
1/2 tsp mustard powder
2 bay leaves
Stock - about 750ml

John's Beef Stew
Serves 2

  • Heat a good splash of olive oil in a heavy based pan.
  • Chop steak into chunky cubes and coat in seasoned flour
  • Brown off in pan, once the oil is hot enough that it sizzles when you drop it in (not too hot though! oil shouldn't smoke)
  • Remove the meat from the pan and put carrots, onions, garlic, and button mushrooms in.
  • Once softened add the meat back to the pan and stir together.
  • In a separate pan dry fry some cubed pancetta or lardons, add these to the pot
  • De-glaze the lardon pan with red wine, and add this to the main pot
  • Add worcestershire sauce, mustard powder, bay leafs and stock.
  • Top this up with red wine so it is all covered. Bring up to a boil, then simmer for 4-5 minutes with the lid on.
  • Place into a preheated oven at 190-200C and leave to cook for 1.5-2 hours, stirring occaisionally.
  • When the sauce has thickened and the beef tender it's ready to serve.
  • Just before serving stir through some generous tablespoons of creme fraiche.
  • Serve with crusty bread, a green salad and a dollop of creme fraiche on the top!


Ross said...

Lydia - Marie and John were at my house on Saturday night and showed me your blog, which I am now following in my RSS reader. Is Marie on commission as a reader recruiter?

I can say from experience that John makes a yummy risotto and egg fried rice too, although they are best eaten separately. Unfortunately I am now suffering from feelings of cooking inadequacy as I have two (totally improvised) recipes that I cook well and everything else I've tried has been awful. I'm hoping to pick up tips...

lydia saucepan said...

Thank you for the comment and for reading! Marie certainly should be on commission; sterling publicity work.

Ah, if you want to feel real cooking inadequacy try publishing your meagre efforts in a blog and then reading all the far superior ones...

And, just checked out your webpage and feeling serious technical inadequacies - ashamed to admit it but I still don't even really know how these RSS things work; probably need to pick up some tips too!