Can you believe it’s December this week! I certainly can’t. It feels like only yesterday we were taking advantage of the long summer days however I guess that’s a consequence of having children.
With the day’s cold and the nights long, I’ve started to get a hankering for comfort food. Nothing beats arriving home, to be greeted by the welcoming aroma of a slow cooked stew. The deliciously tender meat and deep rich gravy is my idea of heaven in the chilly winter months.
The discovery of my favourite beef stew happened by chance a couple of years ago. The hearty flavours in this simple classic had me hooked after the first spoonful. Since then it has been a regular contender for the dinner table although overtime I have made some subtle changes.
My recipe originated from Jamie Oliver . I’m a big fan on Jamie. Whether you’re looking for something quick and simple, something a little lighter or something indulgent, he’s your man. That’s what makes him my go to chef if I need some inspiration.
You’ll notice that Jamie’s recipe calls for red wine. I tend to leave this out of my recipe although I have used it on the odd occasion. As I’m not a drinker of red wine it isn’t something which we tend to have in the house. However if you’re hoping for a more sophisticated stew I would recommend substituting about 325ml of the beef stock for red wine. It certainly adds an extra richness to the gravy, like a cross between your Grandma’s stew and a dinner party bourguignon.
One of the things which I love about stew is that it’s such a versatile dish. You can easily mix up the vegetables depending on what’s in season or what you already have at home. When making a stew I like to use the recipe as a guideline. Everyone has their own idea of what constitutes a perfect stew so get creative and put your own twist on it![yumprint-recipe id=’3′]
Did you enjoy this recipe? Why not give Banana nice cream a try?