Beast from the East Stew

Where is all this snow coming from? We need another cold weather warmer now. Bring in the stew

Serves 6-8

750g Stewing Beef

75g Plain Flour

250g Chestnut Mushrooms, quartered

1 Large Onion, chopped

1.25l Beef Stock

1 Sweede, Chopped

1 Turnip, chopped

1 tbsp Tomato Puree

2 tsp Dried Rosemary

2 tsp Dried Parsley

2, Garlic Cloves, crushed

1 tbsp Dijon Mustard

Couple of Shakes of Worcestershire Sauce

250ml Glass of Red Wine

Olive Oil

Salt and Pepper

1. In a freezer bag add the flour, salt and Pepper and the beef. Close up the bag and give a shake until the beef is coated. In a frying pan add the olive oil and heat over a medium heat and add the beef in batches. Cook the beef until it has browned. Put aside for later. 

2. In the frying pan add the onion, garlic and mushrooms. Fry for 2-3 minutes until onions have softened. Add more olive oil if not much oil in pan. 

3. In a slow cooker add the beef, onion, garlic, mushrooms and rest of the ingredients. Give this a good mix.

Leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

4. Serve with mash and carrots

Slow Cooker Chilli Con Carne

Days are getting shorter and colder. We need to warm our bellies and this dish delivers.

Serves 6

Before cooking

1 tbsp Plain Flour
1 Onion, chopped
1 Red Pepper, Chopped
2 Red Chillies, de seeded and roughly chopped
2 Garlic Cloves, crushed
500g Mince Beef
400g Can of Chopped Tomatoes
600ml Beef Stock
1 tsp Smoked Paprike
1 tsp Chilli Powder (strength your own choice, I used Hot)
1 tsp Cumin
2 tbsp Tomato Puree
400g Can Red Kidney Beans
50g Dark Chocolate
Olive Oil

1. Turn your slow cooker on. If you want to cook for longer put on low. If you want a quicker cook turn to high. If there is a removeable hob safe dish take out and put on hob with a bit of olive oil over a medium heat. If not use a frying pan. Add the onion and mince beef. Leave in til the meat begins to brown and the onion soften. Put the pan back in the slow cooker or add the frying pan contents to the slow cooker.

2. Add the rest of the ingredients apart from the chocolate and season. Give a stir. And leave for the following

-Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. 30 Minutes before end add the dark chocolate and stir. Leave for 30 minutes. Serve with rice or other side you would like. Can be stored and eaten later. Allow time to cool before putting in containers and storing in Fridge or Freezer.

After Cooking

Serving Suggestion

Slow Cooked Bolognese

Bolognese is one of those mid week meals that we all love. But sometimes making it can be a drag especially after a long day at work.. Sometimes you just want to throw it all in a pot, leave it to cook and then enjoy later. Well lucky for you I have a recipe for slow cooked Bolognese. Fry off a few things then stick it all in the slow cooker for later.

Serves 5-6

1 Onion, Diced
2 Garlic Cloves, crushed
500g Minced Beef
100g Bacon Lardons
1 Red Pepper, chopped
1 Carrot, chopped
8 Mushrooms, sliced
100ml Beef Stock
2 tbsp Plain Flour (to thicken)
1 Small Glass of Red Wine
2 Cans of Chopped Tomatoes
2 tbsp Tomato Puree
Splash of Worcestershire Sauce
1 tsp Oregano
2 Bay Leaves
1 tsp Thyme
Olive Oil
Salt and Pepper, to season

Serve with a bit of parmesan

1. Take the pot out of the slow cooker and put on the hob. Heat a bit of olive oil, Then add the beef mince and bacon. Cook til browned. Then add the garlic, onions, peppers and mushrooms, cook for a further 2 minutes.

2. Put back in the slow cooker and put on a low heat. Add the rest of the ingredients to the pot and give a final stir. Leave to cook for 6-8 hours.

3. Just before the Bolognese is done, boil your favourite pasta (follow the instructions on the pack). Top with grated parmesan and it's ready to serve.

Beef Burrito

One of my favourite cuisines is Mexican and this is an infusion of Texas and Mexican called Texmex. Been meaning to do Mexican food on this blog. Been to the country before and I loved it. Such a place with a rich heritage and culture. I hope you all love the recipe as much as I did eating it.

Makes 8 Burritos

500g Mince Beef

1 Red Pepper, diced

1 Onion, diced

2 Cloves Garlic, crushed

Can of Kidney Beans (400g)

Cna of Chopped Tomatoes (400g)

Dash Worcestershire Sauce (making it less authentic but adds a twist to the flavour)

Can of Refried Beans

Lettuce, shredded

8 Flour Tortillas

Coriander

Red Leicester or Double Gloucester, grated

1 tsp Cumin

1 tsp Cayenne Pepper

1 tsp Chilli Powder

1 tsp Paprika

Olive Oil

Optional

Guacamole

Sour Cream

Jalapenos

1. Heat the olive oil in a frying pan. Add the onion and garlic. Fry until the onions have soften then add the peppers and fry for a couple of minutes.

2. Add the mince beef to the pan and cook until browned. Add the spices and give a stir. Then add the red kidney beans, chopped tomatoes and Worcestershire Sauce. Then reduce the heat and leave to reduce for 15-20 minutes. 

3. While the beef is cooking, warm the refried beans on the hob. 

4. To construct the burrito take a tortilla, add the lettuce, 1/2 tbsp of refried beans and 1-2 serving spoons of the beef mix (there is enough for 8). Then wrap the burrito and put the grated cheese on top and put under grill for 1-2 minutes. Garnish with Jalapenos and the Coriander. Then add the sour cream and guacamole on the side. 

Lasagne

The Garfield classic. A dish which is common among the micro meals but tastes far better when you make it yourself. Can be made in advance and cooked later.

Serves 6

Meat Filling

700g Mince Beef
Pack of Back Bacon
1 Medium Glass of Red Wine
2 Bay Leaves
2 tsp of Dried Oregano
4 tbsp Tomato Puree
Splash of Worcestershire Sauce
2 Onions, finely chopped
3 Garlic Cloves, crushed
Salt And Pepper
Squeeze of Lemon Juice
400ml Beef Stock
Olive Oil

Cheese Sauce

50g Butter
800 ml Milk
250g Strong Cheddar (use the good stuff as the cheap stuff dosent taste nice)
4 tbsp White Flour
1 tsp Nutmeg

Lasagna Sheets

1. Get a large frying pan, put over a medium heat and add olive oil. Fry the onions and garlic until they begin to soften. Add the bacon and fry for 5 minutes.

2. Add the mince beef and fry until it begins to brown.

3.  Add stock, red wine, Worcestershire sauce, lemon juice, bay leaves, oregano, lemon juice and tomato puree. Leave to boil until the stock had reduced.

4. While the stock is boiling, prepare the cheese sauce. Melt the butter in the pan. Gradually add the flour to the melted butter until it thickens. Then add the milk to the pan and whisk. Leave on a low heat for about 5-10 minutes. If the sauce hasn't thickened add more flour. Once thickened add the cheese and nutmeg.

5. In a large oven proof dish layer the meat ragu, then lasagna sheets and some cheese sauce. Repeat this until the meat ragu and cheese sauce runs out. Then on the top grate more cheese.

6. Either refrigerate until needed or put in the oven and bake for 40 minutes at 200c/180c fan assisted. Serve.

Meatloaf

An Italian dish in origin, but quite a popular dish in the USA. Such a filling dish that is quick and easy to cook.

Serves 4

Meatloaf
500g Minced Beef
3 Slices worth of breadcrumbs
1 Large Egg
3 tbsp Parmesan
2 tbsp Tomato Puree
Pack of Streaky Bacon
1 Garlic clove, crushed
1 Onion, finely sliced
2 tsp Oregano

Tomato Sauce
300ml Passata
200ml Beef Stock
1 Garlic Clove, Crushed
1 Onion, finely sliced
1 Small Glass of Red Wine
Shake of Worcestereshire Sauce
1 tsp of Brown Sugar
Torn up Basil

1. Preheat the oven to 200/180 fan assisted. Line a loaf tine with the streaky bacon.

2. Take a food processor or blender and add the egg, beef, breadcrumbs, parmesan, tomato puree, garlic, onion and oregano. Blend together.

3. Add this to the tin. Cover with the over hanging bacon. And put in the oven for an hour. It will shrink in the oven.

4. For the tomato sauce: fry the onion and garlic in a pan with a bit of olive oil. Add the brown sugar and Worcestershire sauce for a minute. Then add the stock and red wine and leave to boil for 5 minutes. Add the passata and heat through. Then blend until smooth.

5. Slice the loaf and pour over the meatloaf. Serve with salad, basil and potatoes.

Chocolate Chilli Con Carne

Chocolate in a main? A sweet twist to the classic Texan dish. Can be served with tortilla chips or rice.

Serves 4


1 Onion, finely chopped
1 Red Pepper, chopped
2 Red Chillies, de seeded and chopped
2 Garlic Cloves, finely sliced
500g Minced Beef
400g Can of Chopped tomatoes
400g Can of Red Kidney Beans, drained
40-50g Dark Chocolate
300ml Beef Stock
1 tsp Paprika
1 tsp Chilli powder (Mild, Medium or Hot)
1 tsp Cumin
2 tbspn Tomato Purée

Cheese, grated

1. Put a large pan on the hob over a medium heat. Add oil to the pan. Add the onions and fry until softened. Continue to add the red chillies, pepper and garlic to the pan and fry for about 5 minutes.

2. Add the spices to the pan and stir well. Fry for a further minute.

3. Add the mince beef to the pan. Stir to break up the mince. Cook until browned. This should take about 5-10 minutes.

4. Add the chopped tomatoes, beef stock and dark chocolate to the pan. Reduce to a low heat and allow to simmer. Add the 2 tbspn of tomato purée to the pan. Allow to cook for 15 minutes. Stirring occasionally so the contents doesn't stick to the bottom of the pan.

5. Add the red kidney beans. And cook for a further 10 minutes to allow the beans to heat through. Taste the sauce and season if needed.

6. Sprinkle some grated cheese on top. Serve with tortilla chips or rice.

Spaghetti Bolognese

A classic which I absolutely love. To make it meatier added bacon.

Serves: 4

300g Spaghetti 

1 Onion finely chopped

1 small glass of red wine

1 bay leaf

500g minced beef

4 rashers of back bacon

5 tbps of tomato purée

Worcestershire Sauce

Mug of Beef stock

2 cloves of garlic, crushed

2 tbps of fresh oregano, chopped

Pinch of sugar

Salt and Pepper

1. Fry the bacon in a large frying pan with a bit of olive oil for a couple of minutes

2. Add the onion, bay leaf and garlic and fry until the onions soften.

3. Put the mince beef in the pan and break it up with a wooden spoon in the pan. Fry until it browns.

4. Add the red wine, sugar, salt and pepper, beef stock, tomato purée, couple of dashes of Worcestershire sauce and sugar. Once it begins to boil reduce the heat and let it simmer. The mixture should reduce. While the bolognese is cooking begin to boil the spaghetti in water with a dash of olive oil. 

5. Once the pasta is cooked, drain the water from the pan. Place the pasta into bowls/plates and put the bolognese over the pasta. Serve with grated parmesan cheese (which I didn't have any, when I cooked this dish, woops)

Beef and Bean Tortillas

Cheap and cheerful Mexican dish

Serves: 4

500g Mince beef
1 mug of beef stock
1 Onion, chopped
2 tsp of chilli powder
1 tsp of cumin
400g Can of chopped tomatoes
1 red chilli, finely chopped
1 can of red kidney beans
Tortillas

Serve with: grated cheese, lettuce, guacamole and sour cream

1. Heat a frying pan with a little bit of olive oil. Add the mince beef and fry for a couple of minutes.

2. Add the onions and cook for a further 5 minutes.

3. Add the red chilli, cumin and chilli power and cook for about a minute.

4. Then add the chopped tomatoes and beef stock and reduce the heat so the mixture is simmering. Cook for about 25 minutes until beef is tender and the mixture has reduced.

5. While the mixture is cooking, grate the cheese, shred the lettuce and put in bowls.

6. Serve in a bowl and let them dig in.

Beef Enchilada

A filling Mexican dish which may be a bit tricky to make but is worth it.

Serves: 4

Tomato Sauce
Can of chopped tomatoes
2 tablespoons to tomato purée
Salt and Pepper
1 Red chilli, chopped
1 teaspoon of sugar

Cheese Sauce
50g of butter
4 tablespoons of flour
500 ml milk
2 mugs of grated cheese

Echillda: Main
1 Onion, chopped
2 Garlic Cloves
500g Mince Beef
1 can of chopped tomatoes
1 red chilli
2 teaspoons of cumin
1 mug of beef stock
2 tablespoons of tomatoe purée
Salt and Pepper
Tortilla wraps

1. Preheat the oven for 220c.

2. Heat olive oil in a large frying pan. Add the onions and garlic and fry for a couple of mins until soft.

3. Add the minced beef and fry until brown.

4. Add the rest of the main ingredients to the pan. Continue to cook for about 5 minutes. After this leave to cool.

5. For the tomato sauce blend all the ingredients together, in a blender or with a hand blender.

6. For the cheese sauce, melt the butter in a small pan. Once it has melted add the flour until the mixture turns into a smooth paste. Whisk in the milk gradually. Once its thick enough, stir in the cheese.

7. Grease the oven proof dish with oil. Divide the enchilada mixture between the wraps and roll then up. Place them in the dish.

8. Pour over the tomato sauce and then the cheese sauce.

9. Put in the oven for about 10-15 minutes. Serve.

Serving Suggestions: Salsa, guacamole, sour cream

Beef Bourguignon

This is a traditional French dish which is lovely to make for Sunday lunch/dinner. Its really easy to do as you just throw everything into the pot and leave it to cook in the oven. One of my favourite dishes!

Serves 4:

• 600g Beef (You can either get it chopped up into cubes already or get the stewing steaks and cut them up yourself)
• 3 rashers of bacon
• 10 Shallots (Left Whole)
• 300ml Beef Stock
• 8 Mushrooms
• Rosemary (Dried or Fresh)
• 1 Bay Leaf
• 175ml Red Wine

Serving Suggestions:

When I cooked this, I had boiled carrots and broccoli with a couple of slices from baguette. I prefer to use the baguette bread as it soaks up the excess sauce however mash potato would be a good complement the dish. 

1. Preheat the oven to 200c or Gas Mark 6

     2. Take a hob and oven proof dish/pan and heat some oil. Add the shallots and bacon and fry it for a couple of minutes. Chuck in the beef and fry if off until you can't see pink.

     3.Add the flour and stir in until it is evenly covered the contents.

     4. Then pour in the red wine and stock.  Bring this to the boil and the liquid should start to thicken.

     5. Add the mushrooms, rosemary and bay leaves to the dish/pan .

     6. Place the lid over the dish/pan and cook in the oven for an hour and a half. Then your ready to serve.