Friday, November 30, 2012

Beef Stew

I bought a new thermal cooker recently and I never try using this kind of cooker before. Therefore I've chosen this recipe which requires long hours of stewing to test out the result of the thermal cooker :D Yumz! The beef stew is very flavourful and tender and taste even better the next day!

Recipe adapted from Table for 2
  • 1 kg beef, cut into 1" cube
  • 400gm carrots, cut into chunks
  • 200gm tomato, cut into large cubes
  • 3 ribs celery, sliced
  • 2 cloves garlic
  • 1 cup chopped red onion
  • 2 bay leaves
  • few sprigs of fresh thyme
  • 1 tsp dried rosemary
  • 1 tsp white peppercorns, crushed
  • 1 tsp black peppercorns, crushed
  • 1 beef stock cube
  • 2 cups of water

Method (I use thermal cooker)
  1. Heat slow cooker on high.
  2. Heat 2 tbsp oil in wok. Brown beef cubes in batches, if necessary. Dish up, drain well, the beef and transfer to the preheating slow cooker. Retain oil in wok.
  3. Add garlic and onion and saute until fragrant, put in crushed peppers. Cook until onions are soft and translucent. Put in bay leaves, rosemary and thyme.
  4. Put in carrots and celery and cook until they are heated through.
  5. Put tomato onto beef in pot. No need to stir.
  6. Then place the cooked carrots, celery and everything else from the wok.
  7. Put 1 cup water in wok, bring to boil (to deglaze the wok), pour the boiling water into the slow cooker.
  8. Add beef stock and more water until it almost covers the vegetables.
  9. Let it cook on high for 2 hours, then turn to low for another 4 hours. Add more salt if needed.

No comments:

Related Posts with Thumbnails