Paprika Beef Stew

This twist on a great British classic winter’s dish is wholesome, filling and quite delicious that promises to kiss your taste buds with sheer delight!

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Ingredients

Serves 4

1 tbsp oil

4 onions, peeled and roughly chopped

500g stewing steak/cubed beef

700g beef stock

350g carrots, peeled and roughly chopped

3 large sweet potatoes, peeled and roughly chopped

2 tbsp flour (any type)

1tbsp tomato puree

1 garlic clove, peeled and and mashed

1 tsp paprika

1/2 tsp thyme

2 bay leaves (optional)

Salt and pepper

Optional Ingredients

2 sweet potatoes, peeled and cut into quarters

1 tsp oil

1 tbsp parika

Method

  • Put the oil into a deep, large saucepan and heat. When hot, add the beef and cooked for a few minutes until all the cubes are brown in appearance. The beef is then ‘sealed’.
  • With a large spatula, remove the beef from the saucepan adding the onions, carrots and sweet potatoes. Cook for a few minutes until the vegetables are covered in the remaining oil, adding a splash of water if they begin to stick to the saucepan.
  • Next, with the large spatula remove the lightly cooked vegetables from the saucepan and set aside with the beef.
  • Lightly sprinkle the flour into the remain oil and stir over a low heat until the flour is blended with the oil and has formed a smooth paste.

Dawn: The combining of the oil or any fat – in other recipes it might be butter, for example – with the addition of roughly an equal amount of flour is called a “roux”. This is used as a base for thickening sauces such as a white wine sauce. With this stew the roux will help create a delicious, thick sauce for the ingredients to marinate in while cooking. Simply delicious!

  • Add the tomato puree and mix with the roux. To this mixture, slowly add the beef stock and mix well until all ingredients are combined to form a smooth consistency. Drop in the bay leaves.
  • Now add the beef and vegetables, stirring all the ingredients to ensure they are coated in the sauce.
  • Add the garlic, paprika and thyme next, stirring them into the beefy ingredients.
  • Bring to the boil then reduce the heat to a low setting and gently simmer for about 2 hours or until the beef is tender and the vegetables are cooked.

Dawn: You’ll know when the vegetables are cooked by taking a fork and gently poking its prongs into the vegetables. If the fork goes in easily and the vegetables are soft, then they are cooked. If they are hard when you attempt to insert the fork, then they are yet to finish cooking and you will need to allow extra cooking time.

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  • Approximately 30 minutes before the stew is due to be thoroughly cooked, peeled and quarter the potatoes then part boil for 5-10 minutes. Remove them from the saucepan, pat dry and lightly brush the potatoes with a little oil. Then sprinkle with a dusting of paprika. Place on an ovenproof and non-stick tray in the centre of the oven. Cook until soft when pricked with a fork. Remove from the baking tray and add to the stew.

Dawn: I absolutely adore a steaming warm bowl of stew served with warm crusty bread on a winter’s day. Sets the old cockles alight!

For more recipes from the Cooking Dynamo aka The Domestic Goddess, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.com. You’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab recipes and food chat!

Mushrooms and Sundried Tomatoes Risotto

For a cheap and cheerful midweek supper, this risotto is an easy-to-make meal for singletons, couples and families alike.

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Ingredients

Serves 2

1 onion, peeled and finely chopped

100g mushrooms, cleaned and chopped

100g sundried tomatoes, chopped

100g risotto rice (or plain white or brown rice are fine, too)

Drizzle of oil from the jar of sundried tomatoes

800ml vegetable stock

1 tbsp basil

Method

  • Put the chopped onion in a frying pan, adding a splash of water to prevent the onion from sticking to the pan plus a pinch of salt cooking it until soft and translucent in appearance.

Dawn: A pinch of slat prevents the onion turning a brown colour while it is softening and helps show off the final appearance of this glistening jewel of a dish to its full advantage.

  • Next, add the chopped mushrooms and sundried tomatoes with a drizzle of the oil they have come in, and cook for about 5 minutes or until the mushrooms have turned soft in texture.
  • Wash the rice and add to the pan, stirring until it is covered in the oil.
  • Then add a ladle at a time of the vegetable stock, continuously stirring the ingredients together until the liquid has been absorbed into the rice mixture. Add a ladle at a time until all the stock has been used and the combined ingredients look creamy in consistency.
  • Season with salt and pepper.

Dawn: The rice will have become plump so you’ll know it’s cooked. Serve with either warm crusty bread in warm bowls or with a mixed green leaf salad or fresh vegetables.

I’ve used risotto rice here but you can use any rice that you have in your cupboards and this is a very easy, cheap and tasty supper to make. And for families of, say 4, simply double up the ingredients.

Risotto originates from northern Italy and is traditionally served as a starter dish Bon appetite!

For more economical and tasty food recipes, follow this blog – www.forfoodlovers.wordpress.com and scoot over to Twitter @Love_Food_UK for regular food chat as well as finding the Cooking Sensation over on Facebook (come ‘Like’, please). Oh, not forgetting the fab MumsNet Bloggers Network, too!

 

 

Happy 2015, fellow foodies!

Happy 2015!

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Belated greetings from @Love_Food_UK‘s HQ…my oh my oh my! Where have the last nine days flown to? Thank you for your continued support and interest throughout the past year. Here at HQ, there’s been some changes and lots of new things to come too so please keep following and reading.

There will be some major announcements in the coming weeks which I’m sure you’ll find interesting and that I hope you’ll benefit from…food is, after all, not merely fuel to stoke up our physical energy levels but THE essential method of ‘feeding’ our souls, fellow foodies.

There’ll be more cheap, tasty and oh so easy to make mouthwateringly delicious dishes to tantalise your tastebuds…more new foodie stuff, too…so keep watching this space and all will be revealed very soon!

So, here’s to a very happy, joyful and foodie-filled year ahead to each and everyone one of you!

Dawn

For more recipes from the Cooking Dynamo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.com. You’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab recipes, food chat and exciting new developments at Love Food HQ!