Beef Stroganoff (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 35 min
Serving size : 4 portions

Ingredients
4 sprigs fresh flat-leaf parsley, leaves only
1 brown onion (approx. 180 g), cut into halves
30 g butter
1 tbsp ground paprika
1 pinch ground cayenne pepper, to taste
700 g beef fillet, cut into strips (6 x 2 cm)
1 pinch salt, to taste
200 g button mushrooms, cut into quarters
50 g tomato paste
100 g white wine
1 tbsp Meat stock paste
1 tbsp cornflour
1 tsp Dijon mustard
120 g sour cream

Preparation

1. Place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
2. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add butter, ground paprika and cayenne pepper and sauté 3 min/120°C/speed 1.
4. Add beef and salt and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
5. Add button mushrooms, tomato paste, white wine, stock paste, cornflour, mustard and sour cream and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
6. Allow to rest for 5 minutes, then garnish with reserved chopped parsley and serve hot.

Hints & Tips

1. Serve beef stroganoff with mashed potato, pasta or polenta.
2. To ensure this recipe is gluten free, always check the label of your cornflour as some may contain traces of wheat or gluten.

Jamaican Oxtail Stew

Prep Time 10 minutes

Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Calories 470 kcal

Ingredients
2 -3 tablespoon cooking oil
1- 2 pounds oxtail cut up medium pieces
1 onion chopped
2 teaspoon minced garlic
1- teaspoon fresh chopped thyme
½ teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1- teaspoon curry or more adjust to preference
15 ounce can butter beans , rinsed and drained
1 teaspoon browning (optional)
1 Tablespoon bouillon powder or cube (optional)
Salt to taste

Instructions

1. Season oxtail with, salt and pepper. Set aside
2. In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
3. Add onions, green onions, garlic, thyme, all spice, worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
4. Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
5. About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
6. Season with salt according to preference.

Recipe Notes

1. Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, pinch of curry, onions, salt and pepper. One of our readers also lightly marinate it with Badia Complete Seasoning instead of salt and pepper, a teaspoon of browning sauce and a tablespoon of beef bouillon powder.
2. If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. Add the browning sauce after you saute the onions.
3. If you have particularly fatty oxtail be sure to spoon out the thin layer of fatty oil, about 1 hour into boiling. Not traditional but sometimes a necessity especially with non-organic cows.
4. When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
5. If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
6. Scotch bonnets are very hot. So leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking. You can find Scotch bonnet pepper in Caribbean and African Markets or sub it with habanero peppers.
7. To thicken the gravy, add a few slices of potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results.
8. Don't like adding beans? Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.
9. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Malaysian Oxtail Soup

Ingredients

3 Tbsp grapeseed oil
600 gm oxtail (cleaned, fats cut off, chopped into bite-size pieces)
3 medium size potatoes (peeled, whole)
2 small carrots (peeled, cut into chunks)
2 stalks of celery (cut into chunks)

Spices to be grounded into paste
3 cloves garlic
3 shallots
2 stalks lemongrass
1 cm ginger
1 tsp powdered coriander
1 tsp powdered cumin
1 tsp powdered fennel

Whole spices
2 cardamoms
1 small cinnamon stick
3 cloves
1 star anise
1 tsp freshly cracked black peppercorns

3 Tbsp tomato paste
1.5 litre filtered hot water
sea salt
a small bunch of coriander leaves (chopped roughly)

Method

1. Heat a pan, drizzle with oil and brown the oxtail. Drain and set aside.
2. Saute the spice paste, whole spices and spice powder until fragrant and add in tomato paste. Add a few Tbsp of water to stir the paste.
3. Transfer the paste into a soup pot, add oxtail and filtered water and bring to boil.
4. Turn down the heat and simmer for 1 hour then add in the vegetables and continue to simmer for another hour or until oxtail is tender.
5. Add sea salt to taste and garnish with coriander leaves.
6. Serve hot.

Note : For a stronger spice soup, add 2 more cardamoms, 5 more cloves and an additional star anise to the soup. Soup can also be garnished with crispy fried shallots and chopped chili padi.

Oxtail Stew

Ingredients:

2.5 kg oxtail, chopped into 4cm chunks
sea salt
freshly ground black pepper
olive oil
2 medium leeks
2 stalks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped Tbsp plain flour
2 x 400 g tins of plum tomatoes
275 ml porter or red wine

Optional:
1 litre organic beef stock
Worcestershire sauce

Method:
Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Tip:

Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

Pot Roast

TOTAL TIME: Prep: 10 min. Bake: 2-3/4 hours

MAKES: 8 servings

Ingredients:
1 tablespoon canola oil
1 boneless beef chuck roast (3 pounds)
1-1/2 cups water
1 envelope brown gravy mix
1 envelope Italian salad dressing mix
1 envelope onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds potatoes (about 9 medium), peeled and quartered
1 pound carrots, cut into 2-inch pieces

Method:

1. Preheat oven to 325° F. 
2. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. 
3. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. 
4. Bake, covered, 1-1/2 hours.
5. Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary. 

One-Pot Stew

Ingredients:

2 pounds meat cut from the shoulder of beef, veal or pork (any or all three)
2 onions
1 ounce (2 Tbsp.) lard
1 pound root vegetables (at least two of the following: carrots, turnips, kohlrabi, celery root, leek)
1 marrow bone chopped into lengths (optional)
1 quart stock or water
Salt and pepper
2 pounds (6 medium-size) potatoes
1 pound white cabbage or green beans
3 Tbsp. chopped, fresh herbs: lovage, basil, savory (any or all)

Method:

1. Cube the meat and slice the onions. 
2. Melt the fat in a deep, heavy saucepan or casserole dish and fry the meat until it loses its redness; then, add the onions. Cover and allow to stew gently. 
3. Peel and cube the root vegetables. Add these to the meat. 
4. Add the marrow bone if you have it, and then the stock or water. 
5. Season with salt and pepper. Put the lid on tightly again and bring all to a boil. Turn the heat down to simmer. 
6. Total stewing time will be about 1 hour. You may need to add a little more liquid. 
7. Meanwhile, peel and slice the potatoes into thick wedges. Add them 20 minutes before the end of the cooking time (give the stew a stir at the same time). Wash and shred the cabbage or top-and-tail the beans. Put on top of the stew to cook in the steam for the last 10 minutes. 
8. When the meat is soft, remove the marrow bones and scrape out the marrow into the sauce. Mash the vegetables a little to thicken the sauce. Finely chop the fresh herbs and stir them in just before you serve. The dish is complete and needs no accompaniment except a slice of good bread to mop up the gravy. 

If using a casserole, the dish can be cooked in a preheated oven at 375° for an hour.

Serves 6 to 8

Lamb Shakshuka

Ingredients:

1 Tbsp ras el hanout OR:
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
pinch of cayenne pepper
pinch of sugar (to taste)

3 Tbsp olive oil
1 onion, finely diced
1 clove garlic, finely minced
1 knob ginger, finely minced
500g lamb mince
1 x 400g can of crushed tomatoes
3 jalapeños, stemmed, seeded, and finely chopped

4 free-range eggs
Kosher salt, to taste
1/2 cup feta cheese, crumbled
4 sprigs coriander

Method:

1. Pre heat the oven to 180C.
2. Heat oil in a large oven-safe pot. Add onion, garlic, ginger & jalapeños & sweat off until soft and translucent. 
3. Now add the ras el hanout and cook for a few minutes until fragrant. Now add the mince and cook until browned. Add the tomatoes and bring to the boil. Turn the heat down and simmer for 20 minutes.
4. Once thick and fragrant make four indents into the meat sauce and crack the eggs. Place in the oven and cook 10 minutes or until the eggs are set.
5. Remove from the oven and garnish with coriander & crumbled feta cheese. Serve with fresh Lebanese bread.

Time: 45 minutes
Serves: 4

Chilli con carne with cornbread muffins

Ingredients:

For the spiced butter
2 tbsp olive oil
1½ tsp ground cumin
1½ tsp cayenne pepper
1½ tsp smoked paprika
1 tsp tomato ketchup
½ tsp Worcestershire sauce
½ tsp Marmite
125g unsalted butter, at room temperature

For the kidney beans
500ml brine (50g salt dissolved in 500ml tap water)
150g dried kidney beans
500g cherry tomatoes on the vine

For the chilli
Olive oil
450g minced beef
1 large onion, peeled and diced
2 star anise
1 large carrot, peeled and diced
3 cloves garlic, peeled and finely chopped
1 green chilli, de-seeded and diced
30g tomato purée
375ml red wine
50g spiced butter (or more if desired)
3 medium tomatoes, diced
500ml beef stock

For the cornbread muffins
120g plain flour, plus extra for dusting
120g cornmeal
20g baking powder
1 tsp salt
40g unrefined caster sugar
280ml buttermilk
100ml whole milk
2 large eggs, lightly beaten
50g unsalted butter, melted and cooled, plus extra for greasing
3 preserved jalapeño chillies, diced

To finish and serve
2 red peppers, de-seeded, roasted and peeled then chopped
Salt and black pepper
Finely grated zest and juice of 3 limes
Spiced butter
Grated cheese
Soured cream

Method:

1. To make the butter, heat the olive oil in a frying pan and lightly fry the cumin and chilli powder for a couple of seconds. Pour into a bowl and add the smoked paprika, tomato ketchup, Worcestershire sauce, Marmite and butter. Mix together thoroughly, cover and keep in the fridge until required (for up to a week), or freeze for a month.
2. For the beans, put the brine in a container, stirring until dissolved. Add the beans, cover and refrigerate for 12 hours.
3. Place the tomatoes and 50ml water in a pressure cooker, reserving the vines. Put on the lid and place over a high heat. When it reaches full pressure, cook for 20 minutes.
4. Remove from the heat and allow to cool before taking off the lid. Place the pan over a high heat, stirring frequently until the liquid has reduced by half (approximately 10 minutes).
5. Leave the tomatoes to cool, then tip into a container, adding the vines to infuse a fresh tomato flavour.
6. To cook the beans, strain them and place in the pressure cooker. Remove the vines from the tomatoes and add the tomatoes to the beans. If necessary, add some water so that the beans are covered in liquid.
7. Put the lid on and place the pressure cooker over a high heat. When it reaches full pressure, reduce the heat and cook for 20 minutes. Leave to cool completely before opening. Add this mixture to the chilli when completed.
8. To start the chilli, coat the bottom of a large saucepan with olive oil and place over a high heat until smoking hot.
9. Add the mince, in batches if necessary so that it browns rather than stews, and cook until evenly coloured. Remove and drain the meat
10. Add a little water to the same pan to deglaze it, and tip the water and bits in with the drained meat so none of the flavour is lost.
11. Turn the heat down to medium and add another thin layer of olive oil. Add the onion and star anise and cook over a medium-high heat for approximately 7–10 minutes until the onion begins to colour, then add the carrot, garlic and green chilli. Cook for another 10 minutes or until the carrot is soft.
12. Add the tomato purée, stir and cook for another 5 minutes until everything turns a brick-red colour. Pour in the red wine and allow to reduce by two-thirds. Remove the star anise and discard.
13. Stir in the spiced butter (for mild-medium heat), the browned mince, diced tomatoes and stock, and simmer over a low heat for 2–3 hours, stirring occasionally.
14. To make the cornbread muffins, preheat the oven to 180ºC/gas mark 4. Sift the flour, cornmeal, baking powder, salt and sugar into a bowl and make a well in the centre. Mix the buttermilk, milk, eggs and melted butter together and pour into the well. Stir with a wooden spoon until the mixture comes together. Stir in the chillies.
15. Butter and flour a 12-hole muffin tin and fill the moulds three-quarters of the way up. Bake the muffins in the oven for 20 minutes. Remove from the oven, de-mould and allow to cool on a cooling rack.
16. To finish the chilli, fold the beans and chopped peppers into the chilli, and bring to a simmer. Season with salt and freshly ground pepper, lime zest and juice, and stir in more spiced butter to increase the heat. Serve with grated cheese, soured cream and cornbread muffins.

Goulash

Ingredients:

1 tablespoon vegetable oil

4 large onions, sliced
1 head garlic cloves, halved
2 red bell peppers, seeded and diced
½ cup sweet paprika
1 teaspoon caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cups Hungarian red wine or other red wine
3 bay leaves
1 teaspoon salt
2 tablespoons red wine vinegar

Method:

1. Preheat your oven to 325ºF and turn on your convection fan if you have one.
2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. 
3. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. 
4. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. 
5. Cover and bake until the beef is tender, about 3 hours. 
6. Stir in the vinegar.

Pot Roast

Ingredients:

1 (3 to 4-pound) boneless chuck roast
1 tsp House Seasoning, recipe follows
1 tsp salt
1/2 tsp black pepper
2 Tbsp vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 Tbsp Worcestershire sauce
1 Tbsp beef bouillon granules
3/4 cup water

Method:

1. Preheat oven to 350 degrees F.
2. Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
3. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
4. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
5. Remove and discard the bay leaves.
6. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months.

Slow Provençal Lamb

Ingredients:
1 lamb shoulder, about 4-1/2 pounds/2 kg, cut into large chunks
Salt and pepper
3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes
About 1-1/2 cups/375 ml red or white wine
1 cup/250 ml veal stock
1 head garlic, broken into peeled cloves
3 bay leaves
2 rosemary branches
1 bouquet fresh thyme
1 pound/450 g red peppers, seeded and cut into strips
1 pound/450 g eggplant, cut into chunks
1 pound/450 zucchini, cut into chunks

Method:

1. Heat the oven to 300°F or 150°C. 
2. Season the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte and brown the meat well on both sides, about 15 minutes per side. Remove the meat. 
3. Add another spoonful of oil and cook the onions until soft, 5 to 7 minutes. 
4. While the onions are browning, peel, quarter, and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. 
5. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. 
6. Add the wine and tomato juice mixture. Add the garlic, bay leaves, rosemary, and thyme. Wet a piece of parchment paper and lay it over the meat, set on a lid, and bake 1-/2 hours. 
7. While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. 
8. Roast the red peppers. 
9. Once the lamb has cooked 1-1/2 hours, add the eggplant, tomatoes and peppers, cover and cook for another hour. 
10. Increase the heat to 400°F/200°C. 
11. Remove the lid and the parchment, add the zucchini, and cook a further 45 minutes uncovered. 
12. Serve straight from the pot. 
13. Remove from the oven. Remove the herbs. 
14. Spoon the lamb onto plates, with the sauce spooned over. 

Show: French Food at Home2
Chef: Laura Calder
Category: Main Course

Ease of Cooking: Moderate
Yields: 6 Servings

Irish Lamb Stew

Ingredients:
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 lb boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 Tbsp canola oil
1 large onion, chopped
3/4 tsp dried thyme
1 1/2 cups dark beer
1 1/2 lb medium new potatoes, peeled and quartered
1 lb carrots, peeled and cut 1/2 inch thick diagonally
3 Tbsp chopped fresh parsley

Method:

1. In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess.
2. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
3. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion & cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
4. Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper.
5. Let cool completely before storing. Stir in parsley just before serving.

Short-Rib Beef Stew with Ale

Ingredients:
½ cup flour
2 Tbsp hot paprika
2 tsp smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut beef bacon
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips (optional)

Method:

1. Preheat oven to 150°C. Combine flour, hot paprika, smoked paprika, 1 tsp of salt, and 1 tsp of black pepper in a large bowl. Dredge the short ribs in the flour mixture.
2. In a large Dutch oven over medium-high heat, cook beef bacon until fat renders. Transfer beef bacon with a slotted spoon to paper towels and reserve.
3. Pour off all but 1 Tbsp of the beef bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) Add short ribs and brown on all sides, 3 to 5 minutes per side.
4. Chop reserved beef bacon and set aside. Transfer short ribs to a plate and reserve.
5. Add the onion and ½ tsp of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, put in the preheated oven, and cook two hours.
6. Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste.
7. Spoon off excess fat (or use a fat separator). Remove the bones if you want, before serving.

Serves 8.

Hearty Beef Stew

Ingredients:
1.4kg Beef Chuck Roast, trimmed of excess fat & cut into 1 inch cubes
2 Large Onions, chopped
3 Cloves Garlic, minced
6 Stalks Celery, chopped
6 Large Carrots, peeled and chopped
6 Red Potatoes, cut into 1 inch cubes
1 Cup Red Wine
1 Can (800g) Diced Tomatoes with juices
1 Can (800g) Tomato Sauce
6 Cups Beef Broth
Salt & Pepper
1 Tbsp Dried Thyme
1 Tbsp Dried Rosemary
4 Bay Leaves
Oil, for browning the meat

Method:

1. In a large heavy stock pot (at least 6 quarts or larger) over medium high heat add just enough oil to coat the bottom of the pan, heat until just smoking. Liberally season the meat with salt and pepper. Working in batches, brown half of the meat stirring occasionally until a dark crust forms, remove from the pot, add more oil if necessary and finish browning second half of meat and remove from the pan. 
2. Next add the onion and garlic and cook until just starting to get tender, a few minutes. 
3. Add the celery and carrots and continue to cook until they are slightly tender, about 5 minutes. 
4. Next, deglaze the pan with the wine, scraping up all browned bits that have formed on the bottom of the pan. 
5. Add the potatoes, diced tomatoes, tomato sauce, beef broth, thyme, rosemary, and bay leaves and bring to a boil. 
6. Turn heat down and simmer on low stirring every 30 minutes until beef is tender, about 3 hours. 
7. Remove the bay leaves and serve with fresh chopped parsley as a garnish if desired.

Irish Lamb Stew

Ingredients:
2½ pounds lamb shoulder or shoulder blade chops, bone-in
2 lb potatoes, peeled, quartered
2 large onions, quartered
2 large carrots, peeled and cut into 2-inch segments
1 turnip, peeled and roughly chopped
2 Tbsp pearl barley (omit for gluten-free version)
1 tsp dried thyme OR 1 Tbsp chopped fresh thyme
Salt & freshly ground black pepper
1 qt water or lamb stock, warmed

Method:

1. Heat a large (6 qt) thick bottomed Dutch oven on medium heat.  On medium high heat, heat 2 Tbsp oil & working in batches, brown the lamb pieces on all sides.
2. Layer the meat and vegetables in the pan. Start with a layer of meat, add a layer of potatoes, turnips, onions & carrots, add another layer of meat and top with another layer of vegetables. 
3. Add barley, thyme, black pepper, and a teaspoon more of salt. Add water or stock to the pot. 
4. Bring to a boil. Reduce to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1½ to 2 hours, until the meat is falling off the bones.
5. Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.

Serves 6.

Irish Beef Stew

Ingredients:
¼ cup olive oil
1¼ pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worcestershire sauce
2 bay leaves
2 Tbsp (1/4 stick) butter
3 lbs russet potatoes, peeled, cut into ½" pieces (about 7 cups)
1 large onion, chopped
2 cups ½" pieces peeled carrots
Salt and Pepper
2 Tbsp chopped fresh parsley

Method:

1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. 
2. Add garlic and sauté 1 minute. 
3. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
4. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step 3 has simmered for 1 hour.
5. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. 
6. Discard bay leaves. Tilt pan and spoon off fat. 
7. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. 

Serves 4 to 6.

Note
Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.

Lancashire Hotpot (Nigel Haworth)

Ingredients:
1 kg under shoulder, neck and shin of lamb (Cut into 3-4cm thick pieces)
700g thinly sliced onions
1kg peeled King Edward potatoes, sliced
25g plain flour
40g salted butter, melted
150ml chicken stock
3 tsp sea salt
White pepper

Method:

1. Preheat oven to 180°C.
2. Season the lamb with 1 tsp of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the casserole dish.
3. Sweat off the onions in 15g of butter with one tsp of salt for 4-5mins. Spread the onions evenly on top of the lamb in the Hotpot dish.
4. Place potato slices in a medium size bowl, add the remaining 25g melted butter, season with 1 tsp salt and a pinch of white pepper, mix well.
5. Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
6. Place the casserole dish, covered in oven for 30 minutes then for approximately 2½ hours on 130°C.
7. Remove from the oven, take off the lid or cover, return to the oven on 180-200°C for 30-40 minutes or until golden brown.
8. Serve with pickled red cabbage and glazed baby carrots.

Nigel Haworth is the chef-proprietor at the Michelin-starred, 3 AA Rosette Northcote.

Preparation time: 40 mins
Cooking time: 3½ hours

Beef Carbonnade

Ingredients:
30g butter
2-3 Tbsp oil
1kg lean beef rump or chuck steak, cubed
4 onions chopped
1 garlic clove crushed
1 tsp brown sugar
1 Tbsp plain (all purpose flour)
500ml beer (bitter or stout)
2 bay leaves
4 sprigs of thyme

Method:

1. Preheat oven to 150°C. Melt the butter in a large sauté pan with a Tbsp of oil. Brown the meat in batches over high heat then lift out onto a plate.
2. Add another Tbsp of oil to the pan and add the onion. Cook over moderate heat for 10 mins, then add the garlic & sugar & cook for another 5 minutes, adding more oil if necessary. Lift out the onion onto a second plate/bowl.
3. Reduce the heat to low and pour in any juices that have drained from the browned meat, then stir in the flour. Remove from the heat and stir in the beer, a little at a time (it tends to foam up). Return to the heat and let the mixture gently simmer and thicken. Season with salt and pepper.
4. Layer the meat and onion in a casserole dish, tucking the bay leaves and sprigs of thyme between the layers and seasoning with salt and pepper as you go. Pour the liquid over the meat, cover and cook in the oven for 2½-3 hours or until the meat is tender.

Serve with crusty french loaf.

Lamb Shank Stew

Ingredients:
6 Tbsp groundnut or vegetable oil
8 lamb shanks
2 onions, chopped
4 cloves of garlic, chopped
1 Tbsp turmeric
1 tsp ground ginger
¼ tsp dried chilli flakes
2 tsp cinnamon
¼ tsp freshly grated nutmeg
salt & black pepper
3 Tbsp honey
1 Tbsp soy sauce
3 Tbsp Marsala
6 Tbsp red lentils
3 Tbsp chopped pistachios, chopped blanched almonds or a mixture of both

Method:

1. Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove.
2. Add the remaining oil to the pan, and fry onion & garlic until soft, sprinkling salt over to stop it catching.
3. Stir in turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala.
4. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer for 1–1½ hours or until the meat is tender.
5. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly.
6. Check for seasoning.
7. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Serving Size : Serves 6

Jamaican Oxtail with Broadbeans

Ingredients:
500 g beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger root
1 scotch bonnet chilli pepper, chopped
2 Tbsp soy sauce
1 sprig fresh thyme, chopped
½ tsp salt
1 tsp black pepper
2 Tbsp vegetable oil
1½  cups water
1 cup broad beans, cut into pieces
1 tsp pimento berries (allspice) or peppercorns (optional)
1 Tbsp cornstarch
2 Tbsp water

Method:

1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. 
2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. 
3. Place into a pressure cooker, and pour in 1½ cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
4. Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. 
5. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.

Note
A slow cooker may be used instead of a pressure cooker in step 3. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 4 as stated.