Tuesday, April 8, 2014

Slowcooked Stout and beef stew |The Kitchen Series + Link Up

I love Autumn, the time of drawing within and being able to slow down. I've spent very little time in the kitchen these past few weeks as Little Fox teething, starting to cut fabric for Sunday pinnies and fox pants along with kinder runs have taken a lot of my free time. I've enjoyed making fried rice {recipe here}, risotto {recipe here}, meatballs and vegetable dishes {recipes here}  that are warming on sore gums. We have been watching the changing leaves, the gums swaying in the breeze, and I've been enjoying the morning laughter of the kookaburras and the smell of wood fires. The cold weather has inspired this dish. With teething and colds last week I got the slow cooker out and made this beef stew. It didn't take long to get the ingredients together and the ambrosia of smells as it cooked was so heart warming that it was consumed by everyone without complaint. Anything that takes the stress out of cooking when you are short for time is something to appreciate.

Stout and Beef Stew

1 bottle of stout or a dark ale {I used White Rabbit}
4 medium carrots, chopped
2 cloves of garlic, crushed
1 brown or red Spanish onion
2-3 sticks of celery, sliced
400g tin of diced tomatoes
500g of beef blade steak or diced casserole beef
5 Desiree potatoes {you could also use a handful of new potatoes cut in halves}
2 tbsp of Worcestershire sauce
1 tbsp of soy sauce
Salt and pepper to taste

how to make

  1. Heat 1 tbsp of oil in a large non-stick frying pan over high heat to brown the meat. I suggest doing this as it really does make a difference.
  2. Turn the slow cooker on to heat and set to low.
  3. Finely crush or dice the garlic, add to meat along with the onion if you like your onion sweet.
  4. Put the meat in the slow cooker, along with the garlic and onion.
  5. Add all other vegetables, diced tomatoes and stir. Add Worcestershire sauce, soy, seasoning and the dark ale and mix all together.
  6. Cook on low for 8 hours or you can cook it on high for 4 hours and 30 minutes. I usually make this after breakfast and have it on all day so it's ready for an early dinner for the little ones.
  7. Enjoy!

If you don't like beef you could use a pumpkin, sweet potato in addition to the other vegetables and add a can or two of mixed beans and make this casserole in half the time. It's good as a veggie dish or you could use chicken or lamb instead. Pork sausages cut into sections could be added instead of diced beef and add I tbsp of curry powder for a really great sausage casserole too. 

Now for the Link up. Share your cooking sessions and recipe love with us, we would love to hear from you all. Hashtag #pfthekitchenseries to share your cooking over on Instagram. Join the blog just click the join button over on the sidebar or you can find me @thepoppyfox. If you have any problems linking up or leaving a comment, email me at poppyfoxathome@gmail.com and I will be happy to help you. Have fun in the kitchen and may the school holidays be happy ones. 
x Mummafox

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