If you are visiting the US and are ok with meat don’t miss the opportunity of trying the mouth-watering American beef. Americans dominate in the best beef and I can tell you that, without a doubt, they got it right. We’ll be travelling back there in only a few days’ time and I am sure that a nice, juicy steak will sit on my plate the first evening we arrive.
I love stews, pies, casseroles and the beef and roasted garlic stew must be one of my favourite ones, but there are so many ways to cook beef! My partner for example, has truly mastered cooking it on a barbeque. Anything that comes from the barbeque, became his zone, which he is also very protective of (as many man are :)). I have learnt where my place is (he is doing a good job, so I let him ;)) and, quite happily, tend to stay indoors, and in the safety of the kitchen cooking stews, casseroles, frying, baking etc.
Here is my beef and roasted garlic stew
It is very rich and a bowl of light couscous or a fresh salad will make a perfect addition.
Beef and roasted garlic stew is one of these easy to cook, FULL of flavour comfort dishes. I believe that the secret to my beef and roasted garlic stew lies in the fast searing of beef coated in the flower on a very high heat. I like to really well brown the sticky juices released by the beef.
The super-fast searing must create some sort of chemical reaction which gives the beef stew a very special deep and earthy flavor. What you don’t want is to cook the beef bits for too long or cook through completely as this, instead of my lovely beef & roasted garlic stew, will give you a very dry bits of beef in a sauce.
The recipe of beef and roast garlic stew also benefits from loads of roasted garlic. Have a look at the roasted garlic recipe if you’re unsure about how to roast garlic. I also always use a good, home-made stock for any of my stews, soups or sauces. I just trust the salty devil hiding in the stock cubes!
- 550 g of stewing beef
- 6 tbsp of extra virgin olive oil
- 2 tbsp of all-purpose flour
- 1 tsp of salt
- 2 medium onions (roughly chopped)
- 250 g of Portabella or field mushrooms (roughly chopped)
- 2 tbsp of butter
- 1 big carrot (sliced)
- 1 stick of celery (chopped)
- 1 big roasted garlic head (12 cloves or more) squeezed out of the paper wrappers!
- ⅓ tsp of freshly ground pepper
- ½ tsp of cumin
- 1.2 l off good quality stock
- 150 ml of water or stock
- 2 bay leaves
- 4 tbsp of parsley leaves (finely chopped)
- Fry onions in 2 tbsp of olive oil in a pan on a medium heat and set aside.
- Coat the beef bits in salt and flour and sear them fast in the remaining extra virgin olive oil in 2-3 batches. Don’t worry too much about the bottom of your pan. You obviously don’t want to burn it, but all you see at the bottom will unstick with the stock and become a part of your lovely sauce beef and roasted garlic stew. (see the notes)
- Now add the onions, carrots, celery, bay leaves, cumin, pepper and stock, and leave to simmer covered for 60 minutes.
- In the meantime melt the butter in the pan you fried onions in and add the mushrooms. Let the mushrooms absorb the butter and as soon as you see that the mushrooms are starting to sweat take the pan off the heat.
- When the 60 minutes past add mushrooms & roasted garlic to the stewing beef with the veg and simmer for another 30 minutes. Keep an eye on the level of liquid in your pan. You can adjust it by adding a bit more stock or water. By this time your beef should soften and you can add the parsley and simmer another 10-15 minutes.
- Serve the beef and roasted garlic stew with couscous, garlic butter bread, buttered lime beans or a fresh salad on the side.
Since we are on the subject of beef and roasted garlic stew and meat in general:
There is a strong undercurrent in the culinary world, favouring meatless diet and I totally understand and accept all the reasons behind it. If you have not seen Forks over Knives yet I can honestly say it is one of the most eye opening pieces of education I received on the subject of food groups. Especially the influence of the consumption of dairy and meat on our bodies. Balance is the key, some say, but these days the meaning of balance has changed.
Let me know what you think when you watched it.