I Can’t help myself!
Being a foodie with a son who chefs also has me scouring Gordon Ramsay‘s recipe books.
Currently I am working through the recipes in his fabulous book,
“Gordon Ramsay’s Family Fare”
Every recipe I have made from lamb cassoulet to salmon seviche has not only turned out tasting amazingly yummy but has been pretty darn easy to make.
I have to give cudos to the f-bomb dropping kitchen nightmare Gordon Ramsay.
He is all that and then some.
“This casserole is the perfect winter warmer. Braising beef is slowly cooked with herbs and vegetables in red wine, which gives the stew a depth of color and a wonderful rich flavor.
1 3/4lb (800g) braising beef
3 tbsp all-purpose flour
sea salt and freshly ground black pepper olive oil, for cooking
7oz (200g) smoked bacon, cut into small cubes
2 medium carrots, peeled
1 small celeriac, about 1lb 9oz (700g), peeled
5oz (150g) pearl onions (or baby shallots), peeled
few thyme sprigs
2 bay leaves
9oz (250g) crimini mushrooms, trimmed halved if large
1 tsp tomato paste
2 cups (500ml) red wine
1 1/4 cups (300ml) beef or chicken stock
handful of Italian parsley, chopped
Heat the oven to 300°F (150°C). Cut the beef into bite size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat.
Heat a little olive oil in a large cast-iron casserole over
medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside.
Add the bacon to the casserole and sauté gently until lightly golden, adding a little olive oil if necessary.
Meanwhile, cut the carrots and celeriac into 3/4-inch (2-cm) cubes.
Tip them into the pan with
the whole onions, thyme, and bay leaves and stir over medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato paste and sauté for another 2 to 3 minutes.
Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze.
Add the stock and bring the liquid to a boil, then lower the heat and simmer for a few minutes.
Return the beef to the casserole and stir to immerse the meat in the liquid completely.
Put the lid on the casserole and cook in the oven for 2 1/2 hours or until the beef is very tender.
Check the seasoning, then scatter the chopped parsley over the stew.
As you can see from the picture there is no scattered parsley on top of the finished dish.
I also used a regular cooking onion instead of tiny pearl onions and bumped up the quantities of carrots and celery as well as beef.
You have to make a recipe your own by adjusting the seasonings to your own tastes and using ingredients that are available to you.
Don’t be afraid to be creative as long as the basic recipe remains intact.
For instance, using stew meat is a basic part of this recipe.Exchanging that for minute steak would not work.
The wine is also a basic element. You can leave it out if you have someone on anabuse who will be eating but you would want to exchange it with grape juice and a splash of vinegar.
If you keep a kosher kitchen as I do you can exchange the bacon for smoked meat. I used lamb.
Lastly, I left out the bay leaves simply because the supermarket didn’t have them in the generic brand.
I wasn’t going to spend $4 for a jar of bay leaves from McCormick when I only use it occasionally.
Did not miss it one bit!
The casserole was simply amazing! Wonderful on a cold snowy October day.
WHAT? Snow in October??? Holy moly!!!
I think it’s time to take one last walk in the leaves.
Winter is coming!
Luckily Hoo and gmom loves us some snow!!!
this is gmom and baby Hoo
coming to you from beautiful Baltimore.