Last Friday was the first Friday of the month and as an Irish foodie that meant just one thing, cookalong time. The theme this month was winter warmers and I didn't have to think twice about what I wanted to cook. When winter sets in and comfort food cravings sky rocket the dish at the very tippy top of my list is stew.
As a child I lived on stew for the best part of 2 years or so. I was obviously going through a picky eating phase and my mam rather than force things on me would religiously have a pot of my favourite stew on the stove so that everyday I would eat a proper dinner. My mams stew was one of her makey up dishes, based on a packet of oxtail soup with the softest veg and the perfect thick consistency. It was the most delicious stew I have ever had and sadly for me I have never been able to recreate it. My sister makes a pretty good dupe, and even though she has given me instructions on how to make it, it has never tasted even remotely like mam's. When my dad enquired on the phone on Friday night what I was having for dinner and I replied with stew he immediately recalled my love for it as a child.
I think this is why I love it so much as an adult, and why it brings so much comfort on cold dark nights. Each bowl that I ate as a child was made with love, just for me and to make sure I had a nourishing dinner every day. Not just any old dinner because it was convenient for my mam, but one that would be eaten with gusto, the delicious flavour in every spoonful savoured. My mam with cook 4 separate meals every day if it meant each member of the family ate something they enjoyed and sometimes, after all of that, a slice of toast or a cup of tea and a lemon puff would do for her. You see there was no one to make sure her favourite meal was cooked and handed to her. None the less, she did it everyday and not one day did she complain. Her husband and her children were happy and that was sustenance enough for her. I'm not sure I ever told her that her stew was the best in the world, but it was mam, so thanks so much for the endless pot. x
This is my version of stew, it is roughly based on a Jamie Oliver recipe. The 2 constants are the red wine and beef stock from his recipe but I have a tendency to change the other elements depending on whats in the kitchen. On Friday I used the following.
Beef Stew
(serves 4)
4tbsp Oil and a knob of Butter
A handful of Sage Leaves
2 small Red onions, peeled and diced
1lb of steak pieces
2tbsp flour
Sea Salt and freshly ground Black Pepper
2 Carrots, washed and sliced(not too thinly as you don't want them to disintegrate while slow cooking)
2 small Potatoes, peeled and cubed
2 Parsnips, peeled and sliced as per the carrots
2 small Sweet Potatoes, peeled and cubed
2tbsp fresh Rosemary, stalks removed
2 Cloves of Garlic, peeled and sliced
2tbsp Tomato Puree
285ml/0.5 Pint of Beef Stock
1/2 Bottle of Red Wine
1. Preheat the oven to 160C/300F/Gas Mark 2.
2. Place the oil and butter into a casserole dish and set over a medium heat.
3. Add the onion and sage leaves and fry for a couple of minutes.
4. Place the flour in a bowl and season with some salt and pepper. Add the meat and toss to coat evenly.
5. Add the meat to the casserole and seal.
6. Add all of the vegetables, tomato puree, stock, wine, rosemary and garlic.
7. Cover with the lid and bring to the boil. Transfer to the preheated oven for 3-4 hours until the meat is tender. (the longer you leave it the better as the flavours develop with time and it thickens up beautifully)
8. Serve with crusty bread smothered in lashing of butter, the real deal, not the cholesterol friendly stuff. Enjoy!
