Blog posts of '2020' 'September'

Low and Slow Beef and Sweet Potato Stew

Designed for the slow cooker but feel free to use a normal casserole dish if you prefer, this super easy one pot beef dish is perfect for cold winter nights. With warming spices and a rich gravy, it satisfies the heartiest of appetites. We love this simply with a hunk of bread, but the dish goes well with couscous and rice too.

Ingredients:

1kg of Country Victualler lean diced beef

700g of Sweet potatoes, chopped and cut into large chunks

300g Shallots

1 x 400g of chopped tomatoes

1 x Potts Beef and Burgundy Jus

2 tsp of garlic paste

1 tsp of paprika

A good pinch of cinnamon

1 bay leaf

Method:

First seal your beef, in batches in a hot frying pan, till nicely browned. Some people omit this stage if using a slow cooker. I believe if you have time, seal the meat. It helps with flavour and appearance of your finished dish.

Simply mix all the ingredients together well and cook in a low oven, gas mark 3 for around 2 and a half to 3 hours, or on your low setting in your slow cooker for 5-6 hours.

I’m a confessed slow cooker lid lifter, so I tend to go in at around 3 hours and give everything a stir.

Your meat should be tender and the sweet potatoes soft enough to break apart with your fork.

Lazy Lamb Stew for Two

Ingredients:

500g of Diced Lamb

450g pack of pre-prepared stewing vegetables

½ packet of dumpling mix

1 packet of Potts Lamb Stock

½ teaspoon of dried mixed herbs

½ teaspoon of garlic granules

1 oz of plain flour

A little vegetable oil

Method:

Heat your oven to 180/gas mark 4

Toss the lamb chunks in flour and fry them in a little oil, till browned.

Add the vegetables, salt and pepper and garlic granules and cook for a few minutes, stirring frequently to ensure everything is well combined.

Transfer to a casserole dish and add the hot stock, cover and place in to your preheated oven for 1hr and 30 minutes.

In a bowl combine the dumpling mix with your herbs and a good grind of black pepper, then make them according to the packet instructions.

After the stew has been cooking for 1.5 hours, remove from the oven and add your dumplings, you can recover the dish for a soft dumpling top, or leave the lid off for a crunchier texture.

Pop your stew back into the oven for a further 25-30 mins, by then the meat will be lovely and tender and the dumplings cooked through.