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Paddock to Plate
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Paddock to plate
Monday, 20 July 2009
Hearty beef stew
Nothing beats traditional style ‘comfort’ food for beating the winter blues, and you don’t get more warm and comforting than a hearty stew followed by steamed pudding.
Serves 6
3 lbs. (about 1.5 kilos) chuck steak – cut into cubes
12 small carrots or 6 large carrots
6 potatoes – cut in 4
2 onions – sliced
2 Tablespoons vegetable oil
2 garlic cloves, minced
l/4 cup parsley – chopped
l cup chopped celery
l/2 tsp. thyme
2-l/2 cups canned tomatoes
l/2 cup flour
l cup peas
Salt and pepper to taste
Brown the beef with a little bit of oil in a saucepan. Add the garlic, sliced onions, celery, parsley, thyme, tomatoes, salt and pepper and 2.5 cups of water. Bring it to a boil, and then reduce the heat to a simmer. Put the lid on the saucepan and simmer for 2 hours. Add the rest of the veges and simmer for another hour. Blend the flour with 3/4 cups cold water and stir into the stew. Simmer for 5 more minutes.
Steamed pudding
125g margarine
110g white sugar
2 eggs, beaten
1/4 teaspoon vanilla essence
185g self-raising flour
2 tablespoons milk
4 tablespoons golden syrup
Preheat oven to 175 degrees C. Grease a 1 litre heat proof bowl or basin.
In large bowl, cream together margarine and sugar. Add, a little at a time, each of the beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied baking paper covered with foil. Line a deep baking tray with a damp kitchen towel. Place basin on towel inside the tray, and place in the oven. Fill the tray with boiling water to reach halfway up the sides of the basin.
Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm
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