Last night my central nervous system started communicating with my mouth and stomach on the journey home from work. Saliva started to build and my tummy started doing tumble turns as I digested the idea of a big serve of creamy mashed potato. There's something about a steaming pile of mash on a crisp winter's night that just seems right. As my bowels began an audible rally in favour of the flavour, I realised that there needed to be more substance added to my plate...
TRUE BLUE STEW
- 800g Lean gravy beef (Diced 15mm cubes)
- 500ml Beef/Veal Stock
- 70ml Dry white wine
- 50mm DIA Leek (finely chopped)
- 1 Large brown onion (roughly diced)
- 15-20 Button mushrooms (sliced)
- 2 Cloves garlic (crushed)
- 3tsp Dijon mustard
- 3 Sprigs thyme (..or 2tsp dried)
- 1 Sprig rosemary (1tsp dried)
- 2tsp Oregano leaves (roughly chopped)
- 2 Bay leaves
- 1 1/2tsp Vegemite
- Parsley (to taste)
- Salt & Pepper (to season)
- Canola/Vegetable oil
- Heat oil in medium sized, heavy based pot. Season beef with salt, pepper, 1/2 thyme & 1/2 rosemary and brown/caramelize quickly. Remove from heat and leave aside to rest.
- Reduce heat of pan. If the pan is dry, coat the base with a touch more oil. Add leek, garlic, & onions and saute until softened. Season with salt & pepper, add wine and cover to sweat for 15min.
- Return beef to the pot with leek mixture. Add stock, mushrooms, mustard, remaining thyme & rosemary, oregano and bay leaves. Slowly bring to a light simmer, cover and find something else to do for around 1hr.
- Uncover pot. If the stew is still a watery consistency increase the heat to a rapid boil for 5-10min. Once a desired consistency is reached, add Vegemite & parsley to taste. (It's important at this stage to add a little at a time and make sure you stir it through. Everyone has a different palette and I like things salty!)
- Allow to rest for 20min before serving.
I had this stew last night with a pile of mashed potato, fresh beans and carrots. DELICIOUS!!! Mashed potato craving conquered!