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2012 Cooking Club Week 14: Red wine and rosemary beef stew with Yorkshire puddings
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07-04-2012 1:13pm#1A versatile receipt with a lot of room for modification and tinkering. Meat, vegetables, herbs and wine can be adjusted depending on taste. This is my favourite configuration (at the moment
).
Red wine and rosemary beef stew with Yorkshire puddings, 4 portions.
Ingredients: (in order of appearance)
3 tbsp. vegetable oil
500g beef, I use braising steak from M&S
1 large onion
3 cloves of garlic
~150ml-250ml cups red wine
1 tin whole peeled tomatoes (400g)
1 tbsp soy sauce
1.5-2 beef stock cubes
a few sprigs of rosemary
500g small carrots (or ~5 large carrots chopped into smaller pieces)
250g brown mushrooms
2 Bay leaves
3 eggs
~200g milk
~200g flour
vegetable oil
Method:
Chop the beef into equal sized bits and coat with vegetable oil, salt and pepper.
Heat a skillet or frying pan to a high heat and brown the meat in small batches until all the meat is browned.
Move the meat to a large pot and add finely chopped onion and minced garlic to the skillet. Brown the onion for a few minutes then add it to the meat in the pot.
Deglaze the skillet with 150ml of the red wine, then add the wine from the skillet to the pot.
Add the juice of the tomatoes to the pot, remove any skin from the tomatoes and finely chop the tomatoes and add to the pot.
Add the soy sauce, 1.5 beef stock cubes, finely chopped rosemary a half a cup of water. Bring the pot to boil and let it gently simmer for at least 90 mins (the time to cook will vary depending on temperatures and meat used, I usually let it cook for at least 2 hours). Stir every once and a while and add some water if nearly all the liquid has evaporated.
Start the Yorkshire puddings while the stew is cooking. Gently whisk the 3 eggs in a bowl. Add an equal amount of milk (probably around 200g, but it depends on the size of the eggs). Finally add an equal amount of flour, adding a little bit of flour at the time while whisking. Put the batter in the fridge.
When the meat seems cooked add the carrots, chopped brown mushrooms the bay leaves and a little bit of water if necessary. Add some more beef, stock, wine and/or chopped rosemary if necessary and let the stew continue to simmer. Put on the oven to 230 and add 1 tsp vegetable oil to each hole in a 12 hole muffin tin and put the tin in the oven until the oil is very hot.
Add 2 tsp water to the Workshire pudding batter and give it a good whisk. Then fill each hole in the tin just below half full and return the tin to the oven.
Leave to cook for 15-20 mins until they puddings are golden brown.
When they are cooked remove them from the oven and serve them with the stew.
Photos:
Searing the meat.
Chopped Tomatoes, I have been told that I'm a bit obsessive compulsive about my hatred of tomato skin and hard bits, but they do not add anything taste-wise and have an unsuitable texture.
Making the batter.
I usually don't use a thickener (like flour). I prefer to cook the stew until most of the water has evaporated and you get a fairly thick sauce (like in the image above). However if you prefer more sauce you can coat the meat in flour before you fry it.
Maybe not as perfectly shaped as store bought ones, but they are very tasty!
The final dish, not lit very well but I didn't get any complaints when it came to its taste.32
Comments
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Aw, PTS, and your hatred of the skin and hard bits!
This looks unbelievably good. Must look into making this - with one HUGE yorkshire pudding.. and serving the stew IN it.
Oh god!
I know, I think I need to see someone about that :-)
I was also hoping to create giant Yorkshire puddings, but couldn't find anything to make them in. If you find something suitable let me know!Damn fine post there OP. Will try this at the weekend I think.
My rosemary has taken off a treat so I have to.
Glad you liked it, I'm growing some rosemary at the moment too. Can't wait to start using it in my dishes!0 -
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I know, I think I need to see someone about that :-)
I was also hoping to create giant Yorkshire puddings, but couldn't find anything to make them in. If you find something suitable let me know!
Glad you liked it, I'm growing some rosemary at the moment too. Can't wait to start using it in my dishes!
this sounds yummy. i think i might make it on monday
as to the yorkshires - i made yorkshires to go with my roast beef at easter, i used a six hole large muffin tin which made reasonably large yorkshires, not sure if they would be large enough to serve the whole meal in, quite possibly with stew 0 -
A 7" CAKE TIN
http://easyteas.files.wordpress.com/2010/05/dsc00278.jpg
http://easyteas.files.wordpress.com/2010/05/giant-yorkshire.jpg
i posted links are pics are kinda bigthis sounds yummy. i think i might make it on monday
as to the yorkshires - i made yorkshires to go with my roast beef at easter, i used a six hole large muffin tin which made reasonably large yorkshires, not sure if they would be large enough to serve the whole meal in, quite possibly with stew
Thanks guys, I'll definitly try to make a giant Yorkshire pudding next time 0 -
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So full, I may burst.
I threw in more onion, and a pepper to compensate for no mushrooms (fungus fungus fungus).. and.. they're.. shop bought yorkies
I'm SORRY. I'll do better next time
But jesus that's some flavour. The red wine is so rich! Wow.
ETA: I kept mine quite saucy, as I love lots of sauce. Also, didn't realise I'd bone in my steak - that was a bitch to remove with my crappy knives! Will ask the butcher to dice it for me next time! 0 -
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Thanks for the recipe, Pts!
This was my first recipe club effort and first time making Yorkshire puddings. It's also the first time in history I've managed to make American beef taste like something other than roasted boot. Can't thank you enough!
Before decimation:0 -
I just made it again yesterday and realised that I messed up the measurements for the wine.
Mods would it be possible to change:
"~1-2 cups red wine" to "~150ml-250ml cups red wine"
"Deglaze the skillet with the red wine, then add the wine to the pot." to "Deglaze the skillet with 150ml of the red wine, then add the wine from the skillet to the pot."
Apologies to anyone who tried the recipe and ended up with too much wine in the stew, I hope it still tasted ok..
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hattoncracker wrote: »Trying this during the week! :-D can't wait!!!
The smell from the pot is amazing, and still haven't added bay leaves, carrots, or mushrooms yet! Oh I can't wait for this! 0 -
hattoncracker wrote: »The smell from the pot is amazing, and still haven't added bay leaves, carrots, or mushrooms yet! Oh I can't wait for this!
How did it turn out, any pics? 0 -
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hattoncracker wrote: »The smell from the pot is amazing, and still haven't added bay leaves, carrots, or mushrooms yet! Oh I can't wait for this!
How did it turn out, any pics?
It didn't last long enough.. But its in the pot again, so this time I'll take some!
Making homemade herb bread with it this time... The smell in my house is sublime.. Im thinking people might start turning up outside the door to share my dinner like in that uncle bens ad! :-D0 -
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This is jumping out at me waiting to be made...but one question........where it says 1-2 beef stock cubes....is that beef stock made up from stock cubes, otherwise there would not be enough liquid, right?
Heya, yeah it's stock cubes. I tend to use them instead of salt in many of my recipes. I just crumble them into the stew once I've added the tomatoes and water. Oh I think the "~150ml-250ml" might be a bit too much, I think it might be better to start off with just a little bit of wine, then add more if you feel it needs it. I can't edit the original post now though. I hope it turns out nice! 0 -
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Thanks.
I don't drink red wine (or any wine) hence my question. I should have said in my first post, sorry.
I was in Dunnes and Aldi and didn't see brown/chestnut mushrooms, but I'll have another look tomorrow.
Heya, I made the stew a few days ago. I got my brown mushrooms in Dunnes. They usually have them, you might have been unlucky (I know my local Dunnes seem to run out of things just when I need them). M&S usually have brown mushrooms too. You can use other types of mushrooms, but I think the brown mushrooms absorb the flavours of the stew better and have a nicer consistency.
I regards to wine, I don't usually drink wine either, so I tend to use whatever red wine I got with the M&S dine for two deal I usually just check the description on the back of the wine, if it says that is suitable for meats I go for it. Many places have small bottles of wine which might be more suitable if you are only using it for cooking. If I have wine left over I freeze it, then when I need wine (for cooking) I can just add some of the frozen wine.
Best of luck with the receipt.0 -
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