Beef Stew

Yes, another recipe modified from Jamie Oliver's. Hubby has downloaded Jamie Oliver's TV series 'Jamie at Home' and now I am so motivated to try some of the recipes myself. I served this to a small group of friends during dinner and the response was quite encouraging. What is so special about this dish is in the final step where the lemon zest, rosemary and chopped garlic release the fragrance and make a great difference to the original taste.


Ingredients:

Olive oil
A knob of butter
1 yellow onion, peeled and chopped
1 kg stewing steak or beef skirt, cut into 2-inch pieces
Freshly ground sea salt & black pepper
Worcestershire sauce
2 tablespoons cornflour
4-5 carrots, peeled and into 2-inch pieces
2 large tomatoes, quartered
3 tablespoons tomato puree
1/2 bottle red wine
Water
1/2 cube beef stock
Zest of 1 lemon, finely grated
A handful of rosemary, leaves picked and roughly chopped
Few cloves of garlic, finely chopped


Method:

1. Marinate your meat with salt, black pepper, Worcestershire sauce and cornflour overnight.
2. Heat oil and butter in your pressure cooker. Saute your chopped onion until fragrance.
3. Add your meat to the pot and stir fry for 3-4 minutes.
4. Next, add your wine, beef stock, tomato puree and adequate amount of water to cover the meat. Season with black pepper and sea salt, stir to mix well. Leave it to boil for 30 minutes.
5. Now, add in your carrots and cook everything using your pressure cooker for 25 minutes.
6. Turn off the heat after 25 minutes and release the pressure. Now you may add your tomatoes and cover your pot for 10 minutes. Let the hot steam cooks your tomatoes.
7. Finally, mix the lemon zest, chopped rosemary and garlic together and sprinkle over the hot stew before eating.

If you are not using a pressure cooker to cook this dish, you might need 2-3 hours to stew it.


Adapted from:
http://www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew