Slow Cooked Beef Stew With Sweet Potatoes

cooking time: 7 to 9 hours

What You'll Need

  • 700g of stewing beef
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion (halved and cut into slices)
  • 1 tablespoon vegetable oil
  • 2 medium sweet potatoes
  • 200ml beef stock
  • 1/4 to 1/2 teaspoon cinnamon
  • handful of peas
  • black pepper to taste
  • 1 tablespoon flour (mixed with 2 tablespoons water)

How to Make It

Cover the stewing beef with the flour and 1/4 teaspoon each of salt and pepper in a bowl.

Fry the coated beef in vegetable oil in a large pan on a medium-high heat until browned.

Peel the sweet potato and cut into roughly 3cm cubes.

Place the sweet potato cubes, beef and onions in an oven dish.

Mix beef broth with cinnamon and pour over the beef in the oven dish.

Add a lid to the oven dish and cook on a low temperature (160°C/140°C fan/gas 3) for 7 to 9 hours, or until the beef is tender.

Taste and adjust seasonings with salt and pepper, as needed.

Add peas or green beans during the last 15 to 20 minutes.

If you need to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to high. Cook for about 10 minutes longer, or until thickened.

Variations

Add 2 sliced carrots to the stew mixture along with the cubed sweet potatoes.

Add 2 ribs of celery, sliced.

Replace the peas or green beans with frozen mixed vegetables

Slow Roasted Shin of Beef in Beer

cooking time: 4 hours 45 minutes

What You'll Need

  • 2kg Shin of beef
  • 2 bay leaves
  • Sprigs of thyme and rosemary
  • Large bottle of beer
  • 2 red onions
  • 330ml stock
  • 2 cloves of garlic

How to Make It

Add the Shin of beef to a casserole dish with the herbs, beer and some stock (beef or whatever you have to hand)

Put on the lid and slow cook it for at least 4 hours at 140c

Fry and add the onions and garlic and cook for another 45 mins.

Keep an eye on it every now and then, topping it up with water or thickening with flour as needed

Roast Beef with crispy bacon, mustard and herbs

cooking time: rare - 20mins / medium - 25 mins / well done - 30 mins per 450g
from AHDB

What You'll Need

  • 1.3kg lean beef topside or sirloin joint
  • Salt and freshly milled black pepper
  • 30ml / 2 tbsp wholegrain mustard
  • 60ml / 4 tbsp freshly chopped flat-leaf parsley
  • 6-8 streaky bacon rashers

How to Make It

Preheat the oven to Gas mark 4-5, 180-190°C.

In a small bowl, mix together the mustard and parsley.

Place the joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits.

Wrap the bacon rashers around the joint.

Place the joint on a metal rack in a large roasting tin and open roast for the preferred time.

Bast occasionally with any rich beefy juices.

Leave the joint to rest for 10-15 minutes.

Barbecued Steaks

cooking time: rare - 2 1/2 mins / medium 4 mins / well done 6 mins on each side
from AHDB

What You'll Need

  • 2 x 300g / 10 1/2 ounce lean rump steak cut in half
  • 5ml / 1 tbsp sunflower oil

For the marinade

  • 15 ml / 1 tbsp Worcestershire sauce
  • 15-30 ml / 1-2 tbsp prepared barbecue sauce
  • 10ml / 2 tsp good balsamic vinegar
  • Salt and freshly milled black pepper
  • Rocket leaves, to garnish

How to Make It

Place the steaks in a non-metallic dish. Mix together the marinade ingredients and pour over the steaks. Cover and marinate for 10 minutes

Heat the oil in a large non-stick frying pan and cook the steaks according to you preference.

Arrange the steaks on a small bed of rocket leaves and serve with pea mash.

Wrap the bacon rashers around the joint.

Tip: If preferred cook o a prepared, barbecue.

Steak Bordelaise with potatoes and asparagus

Preparation: Less than 30 minutes. Cooking: 10 - 30 minutes. Serves: 4

What You'll Need

  • 75g butter
  • 2 shallots, finely chopped
  • 6 garlic cloves, 2 lightly crushed, 4 finely chopped
  • 150g chestnut or button mushrooms, finely sliced
  • 200ml red wine
  • 500ml beef stock
  • 400g potatoes, peeled and cut into 1.5cm dice
  • 3-4 sprigs thyme, leaves only
  • 1 tbsp vegetable oil
  • 4 x 200g Pasture for Life fillet steaks, at room temperature
  • 2 tbsp roughly chopped fresh flat leaf parsley
  • sea salt and freshly ground black pepper

How to Make It

Heat 25g of the butter in a large frying pan over a medium heat. Add the chopped shallots and garlic and fry for 2-3 minutes, or until softened but not coloured.

Add the mushrooms and red wine and bring to the boil. Boil for 3-4 minutes, or until the volume of liquid has reduced by half.

Add the stock, return the mixture to a simmer and simmer for 8-10 minutes, or until the volume of liquid has reduced by half again and slightly thickened.

Meanwhile, heat half of the vegetable oil and another 25g of the butter in a large frying pan over a high heat. Add the potatoes, lightly crushed garlic and thyme. Fry, stirring occasionally, until the potatoes are just coloured on each side. Pour in 100ml water, then bring the mixture to a simmer, cover the pan, and simmer gently for 8-10 minutes, or until the potatoes are tender. Remove from the heat and season, to taste, with salt and freshly ground black pepper.

Meanwhile, rub the steaks all over with the remaining vegetable oil and season well. Heat a griddle pan over a high heat. When the pan is hot, add the steaks and fry for 3 minutes on each side, or until cooked to your liking. Transfer to a warm plate and set aside to rest for 5-10 minutes.

Season the sauce, to taste, then stir through the parsley and the remaining butter.

To serve, pile the potatoes onto serving plates and place one steak alongside each portion. Spoon over the sauce bordelaise. Serve with fresh asparagus spears