This week we have a tasty stew for you. As the evenings are really cutting back, we all turn to some warming, hearty meals for that extra bit of comfort.
Preparation Time: 20 minutes
Cooking time: 90 minutes
650g Stewing beef
A tea spoon of sugar
Ground black pepper
2 tablespoons of Olive oil
1 Bulb of garlic
1 Beef stock
As always, wash your vegetables!
Secondly, we'll prepare an onion pique! It's much easier than the name would lead you to believe.
Here we half an onion, leaving the root intact, removing the skin.
Take one bay leaf and pin it to the onion with 5 dried cloves.
Heat a pot with a good bit of oil, roughly 2 tablespoons.
Once hot, add the stewing beef. Brown off the meat at this high temperature.
Top and tail and cut the carrots into large pieces, then add to the pot.
Chop the onions into large chunks.
Cut the two leeks into roughly one-inch pieces. Your vegetables will be cooking for a while so larger pieces are perfect for this.
Add the onion and leeks to the pot.
Peel and chop one bulb of garlic. Add to the pot!
Keep stirring to prevent things from sticking to the bottom.
Add four good pinches of Our Salt into the pot.
Add ground black pepper.
Throw in the passata and beef stock.
Add the onion pique with a small pinch of sugar to finish.
Cover and let simmer for an hour and a half.
Give it a stir every 20-30 minutes.
Once cooked, served immediately! Super delicious and also tastes great the next day.