Meat & Potato Hash with Dumplings

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Now the weather's changing it's time to revisit some recipes that I've tried and tested in the past during the winter months. I've always been a sucker for stew and dumplings, so I decided to give this meat & potato hash and dumplings a try.

Let's get cooking!

Ingredients:

500g minced beef

half a swede, peeled and cubed

800g potatoes, peeled and cubed

4 carrots, peeled and sliced

1 onion, chopped

2 oxo cubes made up to 1/2 pint beef stock

100g self raising flour

50g suet

Start off by par boiling both the potato and swede.

Next in a large pan, brown the mince, onion and carrot for 5 minutes.

Drain the potato and swede and add it to the large pan with the minced beef mixture.

Add the beef stock and bring to the boil.

Now it's time to make the dumplings, mix the flour and suet together with a little cold water until they hold together but are not sticky.

Make into tablespoon sized balls.

Add the dumplings to the pot and simmer for about 30 minutes, or until the dumplings are ready.

If it starts to dry out, add more water.

Now you're ready to serve.

I can't remember what else I served his with but I'm assuming it would have been mash potatoes, but I think this would be perfect in a bowl as a meal on it's own.

It's really easy to make and I definitely think I would try and make the dumplings a little smaller because I always forget they tend to increase a little in size when cooking, meaning mine was a little dense and underdone.

It's been so long that I've cooked this dish that we're having it again at the weekend.

I love the flavours in this dish, everything works so well together and it really warms you up on a cold evening.

If you're interested in following the original recipe then you can head over to the Food. Meat and Potato Has with Dumplings recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Beef Bourguignon

Hello

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こんにちは

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你好

(Ni Hao)

Sometimes you got to try some dishes that seems a bit more posh than what you usually cook, so a while ago I decided to give a Beef Bourguignon a try.

Let's get cooking!

Ingredients:

1 tbsp olive oil

600g casserole steak, cut into large chunks

1 large onion, peeled and chopped

6 rashes streaky bacon, roughly chopped

2 garlic cloves, peeled and chopped

325g carrots, peeled and chopped

300ml red wine

250ml beef stock

2 sprigs thyme

mashed potatoes, to serve

Heat some oil in a large frying pan.

Season the meat and cook in the pan for 6-8 minutes, until browned all over. Remove from the pan using a slotted spoon and put into a slow cooker.

Add a little more oil to the pan and add the onion and bacon and sauté for 4 minutes before adding the garlic and carrots, then cook for a further 3-4 minutes.

Pour in the red wine and stir to help de-glaze the pan, then add the stock and stir.

Next pour the liquid and vegetables over the beef in the slow cooker.

Add the sprigs of thyme to the slow cooker, and then cook for 8 hours on a low heat, or until the beef is very tender.

Serve with mash potatoes, and any other veg you would like.

This dish is definitely perfect as we start heading into the colder and darker evenings, especially with it being a slow cooker recipe. There's nothing better than coming home after work on a cold evening to a meal ready to tuck into, with the aroma's filling the kitchen.

I loved this dish, it was full of flavour and was really tasty, I served mine with sweet potato mash that worked perfectly. I definitely need to purchase a new slow cooker, ready to start enjoying this again in the upcoming months.

If you're interested in the original recipe then you can head over to Tesco's Beef Bourguignon recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Beef and Sweet Potato Stew

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

I'm back with another recipe that I've tried and tested from the Everyday Light Pinch of Nom recipe book, which is part of the Stews and Soups section, which has 2 cooking methods, the Oven Method and the Slow Cooker Method, the method I will be sharing with you is the slow cooker method.
Let's get cooking!

Ingredients:
Low-calorie cooking spray
400 g lean, diced stewing beef
1 large onion, diced
2 medium carrots, peeled and diced
1 celery stick, diced
1/2 tsp dried thyme
1/2 tsp garlic granules
1 tbsp tomato puree
1 x 400 g tin chopped tomatoes
500 ml beef stock (3 beef stock cubes dissolved in 500 ml boiling water)
2 tsp red wine vinegar
500 g sweet potato, peeled and diced
sea salt & freshly ground pepper
fresh thyme, to serve (optional)

Start off by spraying some low-calorie cooking spray into a pan, place over a medium-high heat and add the beef and fry for 4-5 minutes.

Next add the onion, celery, carrots, sweet potato, garlic granules and dried thyme to the slow cooker.

Next add the tin chopped tomatoes.

Next add the tomato puree and the red wine vinegar.

Next season with salt and pepper and pour in the beef stock.

Next add the beef to the slow cooker and stir well.

Cook the stew on low for 7 hours.

Once cooked for 7 hours, gently squash some of the sweet potato and stir, this will thicken the gravy. Now you're ready to serve.

I absolutely loved this stew, all the flavours worked really well together and I'll happily cook it again. It was really quick and easy to prepare ready to get it all in the slow cooker, meaning when I walked in from work, it was ready for me and Skye to sit down and enjoy.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye