Cheesey’s Beef Stew
Here’s an unfuckupable recipe that’s divine. Here’s what you’ll need:
A large onion
Some cooking oil
About 150 grams of bacon, roughly chopped
1 kg casserole beef (chuck steak, gravy beef, topside, etc.)
About a cup of red wine
A cup of beef stock (powdered is fine)
2 cloves of garlic, finely chopped
200 grams of mushrooms
Black pepper (not the powdered stuff—get whole corns and crush them)
Long-grain white rice (I prefer Thai jasmine or basmati)
Prep your ingredients:
Cut the beef into inch-sized cubes. Slice the onions, bacon, and garlic. Grind the peppercorns (about 10 should do).
Brown the beef:
Heat a little oil in a pan. When it’s hot, fry the beef cubes in batches (about four) until browned on all sides. Transfer the beef to a bowl when done and save the juices in the bowl.
Cook the onions:
Add a bit more oil to the pan and fry the onions until soft. Toss in the garlic, ground peppercorns, bacon, and the browned beef. Turn the heat to low and pour in the meat juices from the bowl.
Add liquid and simmer:
Pour in the wine and beef stock. Cover the pan and let it gently simmer for about an hour. Stir occasionally to prevent sticking (it also makes you look like a pro). If the liquid gets too low, add a little water.
Check the meat and finish:
Remove the lid and check your masterpiece. The liquid should still cover the beef. If not, add some water. Taste a piece of beef—if it’s tender, you’re almost done. Add the mushrooms and turn up the heat slightly to maintain a steady boil. Keep stirring to avoid sticking.
Cook the rice:
Boil a pot of water and cook your rice while the stew reduces.
Thicken the gravy:
Let the liquid reduce to a thick, tasty gravy. Taste and add salt if needed (most stocks are salty enough). For extra indulgence, stir in a big dollop of sour cream at the end—it’s optional but awesome.
Serve and bask in glory:
Serve the stew over the rice.
source themoldycrouton
