HOW MUCH MEAT DO YOU PUT INTO A BEEF STEW FOR JUST 2 people

[mendiplogs]

Try replacing the beef with lamb, Welsh lamb if you can get your hands on it down there on the Somerset plains, if not West Country lamb will do, slow cook and serve with warm crusted rolls with lots of salted butter and plenty of cracked black pepper, enjoy Jon.

 

HI JOHN i will try lamb this week thanks jon

[Logdaft]

Here`s a recipe for my favourite stew, it`s called Stifado & is from Greece:-

 

1.5 Kgs Stewing or chuck steak (you can also use lamb or octopus! )

• At least 1/2 bottle of good, rich red wine

• 3 Cloves of garlic, thinly sliced

• 800g baby onions or shallots

• Olive oil for frying

• 1 cinnamon stick, broken in half

• 3 Bay leaves

• 1 tsp ground allspice

• 2 Tbsp tomato puree

• Salt and freshly ground black pepper

 

Cut the beef into large chunks, the bigger the better, but around 2" is about right. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned.

Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this in with the beef. Pour the wine into the pan, add the cinnamon, ground allspice & bay leaves and heat until it just begins to boil. Stir in the tomato puree.

Grab yourself the other half bottle of wine and marinate your throat and stomach in it. Occasionally disturb yourself to give the stifado a stir. It will take at least 3 hours to cook! When it's done, the meat should be very tender and the sauce nice and thick.

 

Serve with rice, Greek salad & crusty bread!

[mendiplogs]

Here`s a recipe for my favourite stew, it`s called Stifado & is from Greece:-

 

1.5 Kgs Stewing or chuck steak (you can also use lamb or octopus! )

• At least 1/2 bottle of good, rich red wine

• 3 Cloves of garlic, thinly sliced

• 800g baby onions or shallots

• Olive oil for frying

• 1 cinnamon stick, broken in half

• 3 Bay leaves

• 1 tsp ground allspice

• 2 Tbsp tomato puree

• Salt and freshly ground black pepper

 

Cut the beef into large chunks, the bigger the better, but around 2" is about right. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned.

Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this in with the beef. Pour the wine into the pan, add the cinnamon, ground allspice & bay leaves and heat until it just begins to boil. Stir in the tomato puree.

Grab yourself the other half bottle of wine and marinate your throat and stomach in it. Occasionally disturb yourself to give the stifado a stir. It will take at least 3 hours to cook! When it's done, the meat should be very tender and the sauce nice and thick.

 

Serve with rice, Greek salad & crusty bread!

 

Hi LOG I do not like wine do we need to put wine in thanks Jon

[Logdaft]

Hi LOG I do not like wine do we need to put wine in thanks Jon

 

Hi Jon, It`s the wine that helps make the rich flavour of Stifado, most of the wine evaporates off anyway.

[mendiplogs]

Hi Jon, It`s the wine that helps make the rich flavour of Stifado, most of the wine evaporates off anyway.

 

Hi log thanks for that Jon 👍👍

[Vespasian]

I once bought a beef an ale pie, or was it a stew..

what a load of ****.... never again.

 

Rule of thumb, never ever buy somethin with alcohol in it..food wise..

[mendiplogs]

I once bought a beef an ale pie, or was it a stew..

what a load of ****.... never again.

 

Rule of thumb, never ever buy somethin with alcohol in it..food wise..

 

Hi mate thanks for that Jon

[Hodge]

500g of beef

[mendiplogs]

500g of beef

 

HI HODGE is this for only 2 of you then hodge thanks jon

[Hodge]

HI HODGE is this for only 2 of you then hodge thanks jon

 

2 and 1/2 mate and maybe freeze a portion as I load it out with veg. Carrotts, swede, mushrooms, parsnips and shallots. Tastes better out of the freezer.