Parmesan Beef Stew
Welcome to my first ever video blog… eek! I really hope you enjoy the layout and ease-of-use. Make sure you subscribe to the youtube channel so you don’t miss an update. I’d like to do a video post at least every couple of weeks to keep it exciting, so please comment or tweet what you’d like to see on the video blog!
For this first one, twitter voted for a slow cooked stew. Now I wanted to try out my new Le Creuset casserole dish I won from the BBC Good Food Mag (check out my recipe here) but you can also cook this same recipe in the slow cooker. Just set it to a low, medium or high heat depending on how long you’ll be leaving the stew for.
I’ve written the recipe down just incase you want to save it…
- 400g braised beef
- 1 carrot
- 1 parsnip
- 1 onion
- 2 celery sticks
- salt and pepper
- olive oil
- parmesan cheese
- baby/new potatoes
- 500ml beef stock
To cook the parmesan beef stew, set your oven to fan 160oC or equivalent (see the video)… into your casserole dish or slow cooker add your beef, stock, vegetables, parley, salt and pepper. Give it a stir with a wooden spoon so all your meat and veg are covered in the stock. Then chop your new potatoes in half and place them on top to form a little mountain range! Drizzle with olive oil and grate parmesan over the potatoes. Then, it’s ready for the oven! Cook for around 3 hours (taking the lid off about 15 minutes before the end to brown off the potatoes). Enjoy with a glass of red wine or a dark, rich beer.
Make sure you’re following us on youtube and twitter…
If you’ve enjoyed cooking this parmesan beef stew, why not try another classic comfort food reinvented?