Valentine recipe: Rich beef stew

In my thoughts, spending Valentine's day at home is better. The very busy restaurants, and get away destinations just takes away the intimate feeling of the day. In my opinion, a very full restaurant with unfamiliar faces, speaking and putting up what seems to be like acting out a love scene doesn't sit well by me as a celebration day to express love. Having well made dinners, customised drinks and treats at home, relaxed, and truly enjoying a romantic atmosphere will always be a winner.

Order in or homemade courses are just perfect. If you choose homemade, then this tasty beef stew is a great idea; can be served with mashed potatoes, steamed/fried basmati rice or any staple you prefer.

Interesting voting poll via this LINK - Spending Valentine's, are you team INDOORS, OUTDOORS or INDIFFERENT?

An illustrative video will be at the bottom of this post. However, it is important that you read through post first.

You can enjoy a Valentine themed drink recipe to go with your meal HERE

Ingredients: 

》1kg beef stew cut meat or cut in medium chunks

In this recipe, I've requested for a mix of some ribeye portions, New York strip/striploin and rump portions.

》Peanut oil or your preferred cooking oil

》Salt - adjust to taste preference

》Red chilli pepper powder - adjust to preference

》2 tsps black pepper powder

》2 tsps Onion powder

》2 tsps garlic powder

》1 table spoon seasoning powder

》4 tsps tomato paste or reduced red bell pepper puree

》1 red onion

》3 Garlic cloves

》1 table spoon of grated ginger

》2 tbsp worcestershire

》1L beef stock - homemade recipe below

》250ml red wine

》2 Tablespoon peppersoup spice - optional

》2 tbsp cornstarch

》4 bay leaves

》3 carrots, cut in chunks 

》1 bunch of celery - remember to cut the ends off

》5 baby potatoes

Ingredients Beef Stock

● 1Kg beef bones: A mixture of beef marrow bones, brisket bones, beef neck bones.

● 2 bunches of celery - remember to cut the ends off

● 1 Shallot, 1 sweet onion, 1 yellow onion - split in quarters/halves and leave skin on

● 1 leek - cut the root end, cut the outermost part of the leaf, remove the woody parts of leafy sides, split open, separate layers, and wash each layer thoroughly; slice. 

● 3 carrots cut in chunks

● 1 garlic head - split in two with a knife, use with skin on

● Grated ginger

● 2 tablespoons curry powder

● 3  sprigs of thyme

● 2 tablespoons black pepper corns

● Some salt

● Some seasoning powder/cubes - optional

● 3 bay leaves

Method of preparing beef stock

● Wash bones with water. Allow water on bones to drain.

● Preheat oven to 230°C/250°F

● On a baking pan, spread a parchment paper.

● Arange washed bones in single layers on pan, not overlapping each other.

● It's optional to sprinkle some salt & grinded black pepper on. 

● Allow to roast for 30 mins. Remove from oven. You can also use washed bones without roasting.

● In a stock pot, add the roasted bones - Fill the pot with cold water - Add the ingredients and seasoning listed for the beef stock - Bring to a boil - Reduce heat to low - Allow stock to simmer and thicken for 6 to 8 hours.

● Seive stock - Store in airtight containers - Freeze or use immediately as required.

Preparing the beef stew

● Season the beef cut with salt, onion powder, garlic powder, black pepper and seasoning powder. Set aside.

Sauce tastes even better when made over charcoal fire. 

● In a large pot, over medium-high heat, add three tablespoons of peanut oil. Allow to heat.

● Add the marinated meat to the oil in a single layer - work in batches if need be - sear until browned on all sides - remove and set aside.

● Add 2 tablespoons of peanut oil to pot used in searing meat - add 1 sliced red onions - fry for 3 minutes.

● Add the crushed garlic, grated ginger, and tomato paste or reduced bell pepper paste - sauté for a minute.

● Add the red wine and gently scrape up any bits from the bottom of the pot so as to mix with the added liquid -  allow to boil.

● Add 800ml of the beef stock made above to the boiling sauce.

●With the remaining 200ml beef stock, create a cornstarch slurry by adding 2 tablespoons of cornstarch to the stock - Stir well to dissolve into a solution with no lumps.

● Add the cornstarch slurry

● Add 2 tablespoons worcestershire sauce - Add 2 tablespoons peppersoup spice [optional. You can substitute with a teaspoon of blackpepper] - Add  3 bay leaves - Add red chilli powder according to preference - Add seared meat to the sauce.

● Allow to simmer for 45 minutes - In between, check for taste & adjust - Bear in mind that, as the stew simmers, it gets sweeter. Be careful with adding salt & seasoning powder.

● After 45 minutes, add potatoes, allow to simmer on low heat for 40 minutes - At 20 minutes mark, add chopped carrots - Allow to simmer another 20 mins.

● Ensure that the meat, potatoes and carrots are tender before taking off heat. 

● Transfer to a serving dish or leave in the cooking pot - allow to rest a bit - serve with mashed potatoes and enjoy. Steamed basmati & baguette also goes well with this stew.

 You can enjoy a Valentine themed drink recipe to go with your meal HERE

 Illustrative video below