Smoky Beef Stew With Blue Cheese And Chives Recipes

SMOKY BEEF STEW

Enjoy this simple stew for dinner, then pack into boxes to keep you going for lunches

Provided by Sarah Cook

Categories Lunch, Main course

Time 3h10m

Yield Makes 6-8

Number Of Ingredients 7

Smoky beef stew image

Steps:

Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.

Nutrition Facts : Calories 341 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.92 milligram of sodium

Ingredients

1kg stewing beef , cut into large chunks
2 onions , chopped
800g (2 cans) chopped tomatoes
2 tsp each sweet paprika , ground cumin and mild chilli powder
2 tbsp red or white wine vinegar
2 tbsp caster sugar
400g can butter beans , rinsed and drained

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SMOKY BEEF STEW WITH BLUE CHEESE AND CHIVES RECIPE

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Calories 795 per serving

Heat a heavy, large casserole or Dutch oven (not nonstick) over medium-high heat. Add 1 tbsp. oil. When hot, add 1/5 to 1/4 of the beef. The first piece should sizzle when it hits the pot; if it doesn't, remove it and wait for the oil to get hotter. The pieces should not touch—you want plenty of room so the juices will evaporate quickly and the meat can brown. Cook until well browned and a bit crusted, about 5 minutes each side, adjusting heat so meat sizzles but does not burn. They're ready to turn when they release from the pot easily. Transfer meat to a bowl and repeat with remaining meat and oil, for a total of 4 or 5 batches. This takes about an hour when done properly.
Preheat oven to 350°. Add bacon to pot and cook until fat renders and bacon starts to brown. Transfer bacon to bowl with beef. Add onions to pot and stir in 1 tsp. salt. Cook, stirring, until onions begin to soften, about 2 minutes. Transfer onions to bowl with beef. Add flour to pot and cook, stirring, until it starts to turn golden and smells faintly of piecrust, about 2 minutes. Add smoked paprika and chipotle powder and cook, stirring, until fragrant, 30 seconds.
Add wine and increase heat to high. Scrape up any browned bits from bottom of pot. Add reserved beef, bacon, and onions. Bring mixture to a boil. Cover and bake until meat is tender, about 1 1/2 hours.
Return pot to stove. Add potatoes and bring to a boil. Add carrots and bring back to a boil. Adjust heat to maintain a simmer. Cook, uncovered, until vegetables are tender, 30 minutes. Stir in butter and add salt to taste. Serve hot, garnished with blue cheese, pepper, and chives.

Smoky Beef Stew With Blue Cheese And Chives Recipes

SMOKY BEEF STEW

Enjoy this simple stew for dinner, then pack into boxes to keep you going for lunches

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