Posts Tagged ‘beef stock’

What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

Pre-heat the oven to 200C /400F /gas mark 6.

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

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What you need:

4 oz /110g unsalted butter
1 bay leaf
4.4 fl oz /125 ml medium-dry sherry
4.4 fl oz /125 ml  brandy or Cognac
0.7 pt /375 ml good dry white wine
1.8 pts /1 L beef stock
1.8 pts /1 L veal stock
1 tbsp salt
½ tsp freshly ground white pepper
Freshly grated parmesan

What you do:

In a large saucepan or stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.

Deglaze the pan with the sherry and brandy and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

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What you need:

2 medium onion ( peeled and thinly sliced)
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn flour
4 tsp cold water
Salt and black pepper

What to do:

In a large saucepan melt the oil and butter over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and see through.
Add the sugar and balsamic vinegar to the onions and stir well.

Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.

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What you need:

2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center cut bone-in pork chops
2 tbsp butter
1 cup water
2 cubes pork stock cubes

What you do:

In a small bowl  mix together the salt, sage and black pepper and rub on both sides of the chops.

Melt the butter or margarine in a large skillet or frying pan over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a  small saucepan over high heat, mix together the water and the pork stock cubes and stir until the cubes dissolves.

Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Serve hot.

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What you need:

1 large onion  ( diced )
3 tbsp oil
2 oz /50 g plain Flour
1 lb /450g Diced Stewing Steak
1 Beef Stock Cube ( dissolved in 400ml hot water)
3/4 lb /400g Carrots ( sliced)
6 fl oz / 200ml Guinness
110z /300g Shortcrust Pastry
1 beaten egg  (for glazing)

What to do :

Preheat the oven to 190°C / 375 F / Gas mark 5.

In a frying pan heat one tbsp of the oil and cook the onion until softened and transparent. Then place in a large saucepan.

Season the flour with salt and pepper and add the beef, tossing it well to coat evenly in the flour.

Heat the remaining oil in the frying pan and cook the beef  turning it until browned all over.

Add the onions to the beef  &  return the frying pan to a gentle heat and add the Guinness, stirring and scraping up any of the bits that may have caught to the base of the pan.

When the mixture is thickened and bubbling, pour it over the beef and onions. Add the sliced carrots to pan along with the stock stirring well  to mix. Bring to the boil then reduce to a simmer and cook covered for 1 hour.

Roll out the pastry on a lightly floured surface. Spoon the beef mixture into your pie dish.

Brush the edge of the dish with beaten egg then cover with the pastry. Trim away the excess and press round the edges to seal.

Cut a hole in the middle to allow the steam to escape.

Decorate the top of the pie using the pastry trimmings.

Brush with the beaten egg and bake in the oven for  around 25 minutes.

Serve hot .

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What you need:

1 lb of stewing steak
1 or 2 red onion ( sliced)
3 leeks ( sliced)
1 lb of small skinned potatoes (quartered)
4 carrots ( diced)
1/2 of swede ( diced)
1 parsnip ( diced)
1 1/2 pints beef stock
1 or 2 cloves garlic finely chopped or crushed (optional)

For the dumplings

100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:

Place all the ingredients into the slow cooker then add the beef stock.
Cook on medium heat for 7 to 8 hrs (or alternatively on low over night)
or high heat for 5 to 6hrs.

To make the dumplings:

Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

Using floured hands divide dough into 8 pieces and shape into balls. Place on top of the stew around an hour before your due to serve.
Personally I prefer to cook stews on a low setting over night.

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What you need:

4  beef  steaks (sirloin or rump)

4 tbsp coarsely crushed black peppercorns
salt to taste
1 tbsp butter
1 tsp olive oil
5 tbsp beef stock
250ml double cream

What to do:
Place the crushed peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a  frying pan  until the foam disappears from the butter. Gently place the steaks in the frying pan and cook for  about 3 1/2 minutes per side.

Remove the steaks to a plate and cover tightly with foil.

Pour the beef stock into the frying pan, and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frying pan. Whisk in the cream, and simmer the sauce until it’s reduced and thickened (around 5-6 minutes). Place the steaks back in the frying pan, turn to coat with sauce then remove and place on the serving plate.

Gently  spoon over  the remaining sauce.

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What you need:

100 g of lean minced beef

45 g of kidney beans, canned and drained ½ clove of garlic
½ onion
½ green pepper
1 tsp of olive oil
1 small tin of chopped tomatoes (200g)
1 tsp of tomato puree
½ beef stock cube
1 tsp chilli powder
½ tsp of mixed herbs

What to do:

Heat the olive oil in a non-stick saucepan and cook the onion until slightly softened. Add the garlic and diced pepper and cook for another few minutes. Add the minced beef, brown and then drain off excess fat. Stir in all other ingredients, adding more or less chilli powder to your taste. Cover and cook for 20 minutes.
Serve with rice.

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