A cold, locked-down, Sunday called for a cosy meal, Here’s what I made…
I was down to my last few bits of fresh veg so a simple stew seemed the best way to use them up along with some defrosted yellow sticker braising steak. I was going to attempt to bake some bread until I realised I have no yeast left! Instead, I decided the next best thing was some homemade Yorkshire pudding, it was the perfect accompaniment for my beef stew.
If you want to have a go at creating this dish, you can find the recipes below. The ingredients listed below makes enough for four lunch sized portions or two large dinner sized portions. Of course, this recipe is easily adapted by adding in any other veg you might have.
- 375g braising/stewing steak
- 1 medium/large carrot
- 2 sticks of celery
- 1 medium/large onion
- Small handful frozen peas (optional)
- 1 beef stock cube
- 1/2 veg stock cube
- 1 tbsp tomato puree and/or 1 red wine stock pot (optional)
- Salt and pepper for seasoning
- 2 tsps plain flour 25ml water mixed together to thicken the gravy
- Chop meat and veg, place in the slow cooker.
- Dissolve stock in to 1 pint of boiling water.
- Ensure the stock covers all the meat and veg, if it doesn’t, just add a little bit more water.
- If you are using tomato puree/red wine stock, add this is now.
- Cook on low for around 8 hours.
- 30 minutes before serving, transfer to a large pan.
- Bring to the boil and stir in the flour/water mix.
- Turn down to a low simmer, stirring occasionally until the gravy has thickened.
- Season to taste.
- 70g plain flour
- 2 eggs
- 100ml milk
- Pinch of salt
- Oil for cooking
- When you add the stew to a pan, preheat the oven to 230C/fan 210C/gas 8.
- Add oil to an oven proof dish or cake pan. I used an 8 inch diameter cake pan for mine, but if you only have small ones you can use two.
- Use just enough so there is a thin layer coating the base of your dish. Place in the oven to heat the oil.
- Mix the flour and eggs together in a bowl until combined.
- Gradually add the milk and stir until you have a smooth batter.
- Remove the tray from the oven and add the batter mix. The hot oil should spill over the batter at the edges of the tray.
- Bake in the oven for 20-25 minutes.
TOP TIP – Don’t check the Yorkshire pudding before the 20 minute mark. Peaking will only result in a deflated Yorkshire pudding.
That’s it, a simple meal using a few basic ingredients and very little technical skills are needed. If like me, you’re only cooking for two people, simply pop half in the freezer to enjoy on another day.
To cook the stew, make sure you thoroughly defrost it then reheat in a pan for around 20 minutes to ensure it’s piping hot. The frozen Yorkshires can go straight from the freezer to the oven – just like shop bought ones. They will take around 6 minutes to reheat.
Thrifty Clair x