Published Monday, 23 September 2013
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Simple Beef Stew with Root Vegetables
- 500g good chuck steak, cut into 4m pieces, a little extra fat is fine
- 2 beef stock cubes
- 600ml water, roughly
- 1 large carrot, peeled and chopped into 1cm pieces
- 1 small onion, peeled and finely chopped
- 4 sticks celery, chopped
- ½ small swede, peeled and roughly chopped
- 1 small parsnip, peeled and roughly chopped
- couple pinches caster sugar
- 3 tbsp good quality tomato puree
- 2 tbsp Worcester sauce
- 1 tbsp dried thyme
For the paste:
- 55g plain flour
- 55g soft unsalted butter
- 3 tbsp creamed horseradish
- salt and freshly ground black pepper
- Place everything into a pan and bring to a simmer.
- Taste and season then turn the heat down and barely simmer, partly covered. for between 2 and 2½ hours.
- Keep checking the meat and do not overcook it or it will be dry and stringy.
- You may need to occasionally top up the liquid with a little extra boiling water to keep the meat covered.
- Mix the flour, creamed horseradish and softened butter together.
- Once the meat is tender, and the stock has reduced somewhat, stir in the flour, horseradish and butter paste, the stew will thicken nicely, if gently simmering..
- If it ends up too thick then add a little water.
- Serve, yes its as easy as that.
Phil's Top Tips
The secrets of a good burger are:
- Use minced or ground as the American call it, chuck steak, 8mm mincing plate size is perfect.
- Use meat that has a minimum of between 15% - 20% fat content.
- Mince the meat twice, the mix together well, they will bind easier and the burger will hold its fat and moisture better.
- 500g minced chuck steak (15-20% fat content)
- 3 tbsp dried natural breadcrumbs, optional
- Just mix well together, and add salt and pepper if you want to.
- Roll into 6 equal balls, and then flatten.
- Very lightly oil the burgers on both sides, also lightly oil the hot grill bars using kitchen towel.
- Grill for 2-3 minutes, then turn 90° and continue to cook for a further couple of minutes.
- Flip over and cook for the same amount of time. Do not overcook.
Spiced Beef Burrito with Sour cream and Avocado
- 500g (raw) 400g cooked chuck steak
- 4 tbsp olive oil
- 4 cloves garlic
- 6 spring onions, finely chopped
- 1 medium red chilli, finely chopped
- juice and zest 4 large limes
- 2 large ripe avocado, pasted with a fork
- 2-3 tbsp fresh chopped coriander
- 250g cooked, warm long grain rice
- 225mls sour cream
- 4 soft flour tortillas
- Heat the oil in a pan and garlic, onions, chilli and soften for 2-3 minutes.
- Add the beef and lime juice and gently simmer covered for 8-10 minutes.
- Once the beef is warmed through, do not overcook, season well and cool slightly. The juice will be almost gone. Season well with salt and pepper.
- When ready to serve place a tortilla onto a chopping board.
- Add a spoon or two of avocado paste and spread slightly, sprinkle with chopped coriander couple of spoons of rice.
- Top with a little warmed beef and sour cream, wrap and eat.
© UTV News