Saby Siren Productions • Artist Documentation • Wendy's Food Blog & Recipes
  • Home
  • About
  • Portfolio
    • Designs
    • 20th Anniversary
  • Recipes A-M
    • Apple Cake
    • Apple & Quince Compote
    • Asian Style Meat Sauce
    • Beef & Vegetable Stew
    • Bran Muffins
    • Caesar Salad Dressing
    • Carrot Cake
    • Chicken Balti Pasanda
    • Chicken Pot Pie
    • Chicken Shawarma >
      • Pita Bread
      • Shawarma Spice Blend >
        • Chopped Salad
        • Garlicky Tahini
        • Green Zhug
        • Mango Amba Sauce
        • Red Pickled Onion
    • Chicken Stock
    • Chicken Wings
    • Chili
    • Coconut Zucchini Noodles with Spiced Meatballs
    • Cranberry Relish
    • Falafel
    • Lasagne with Squash Noodle
    • Meatloaf
  • Recipes N-Z
    • Oat & Tahini Breakfast Cookie
    • Oatmeal Raisin Cookies
    • Pad Thai
    • Paleo Bread
    • Pasta, Sausage & Veggies
    • Pear Loaf
    • Pork Schnitzel
    • Quinoa or Millet & Chickpeas
    • Stir Fry
    • Tacos
  • Wendy Saby
    • Collages
    • Crows
    • Exposures
    • Flowers
    • Spring 2021
    • Winter 2021
  • Dennis Siren
    • Awards >
      • Collages
      • Illustrations
      • Photographs
  • Brian Saby
  • Ray Hassan
  • Testimonials
  • The Q Show
  • Contact
Picture
Beef & Vegetable Stew

Servings 6 to 8
 

Ingredients
 
2 lbs/1 kg stewing beef
1/2 cup all purpose flour

3 Tbsp oil
4 cups stock (vegetable or beef)
1 1/4 cup red wine
1 1/4 cup vegetable or clamato juice
8 small cooking onions, sliced
2 cloves garlic, minced 
6-8 sprigs fresh thyme, chopped fine
​1 tsp cumin seed, toasted
1/2 lb. mushrooms, whole or sliced
2 medium carrots, cut in coins
1 medium parsnip, cut in coins
12 baby potatoes, halved
salt and pepper, to taste



Method
 
In a shallow bowl, coat the beef with flour, salt & pepper.  Shake off excess flour mixture.
Heat oil in a thick-bottomed skillet. Brown stewing beef, turning pieces regularly.
Remove beef once it is browned and place on paper towel.
Sauté garlic, onions and mushrooms in the skillet until soft.
Transfer the sautéed vegetables into a saucepan.
Add stewing beef, stock, wine, thyme and cumin seed. 

Simmer until meat is tender. Approximately 3-4 hours.
Add carrot, parsnip and potatoes about 1 hour before serving.

Wendy's original recipe

Print Friendly and PDF
Site powered by Weebly. Managed by Stormweb Hosting                                                                                                     Creation, Design & Photography by Wendy Saby Saby Siren Productions
  • Home
  • About
  • Portfolio
    • Designs
    • 20th Anniversary
  • Recipes A-M
    • Apple Cake
    • Apple & Quince Compote
    • Asian Style Meat Sauce
    • Beef & Vegetable Stew
    • Bran Muffins
    • Caesar Salad Dressing
    • Carrot Cake
    • Chicken Balti Pasanda
    • Chicken Pot Pie
    • Chicken Shawarma >
      • Pita Bread
      • Shawarma Spice Blend >
        • Chopped Salad
        • Garlicky Tahini
        • Green Zhug
        • Mango Amba Sauce
        • Red Pickled Onion
    • Chicken Stock
    • Chicken Wings
    • Chili
    • Coconut Zucchini Noodles with Spiced Meatballs
    • Cranberry Relish
    • Falafel
    • Lasagne with Squash Noodle
    • Meatloaf
  • Recipes N-Z
    • Oat & Tahini Breakfast Cookie
    • Oatmeal Raisin Cookies
    • Pad Thai
    • Paleo Bread
    • Pasta, Sausage & Veggies
    • Pear Loaf
    • Pork Schnitzel
    • Quinoa or Millet & Chickpeas
    • Stir Fry
    • Tacos
  • Wendy Saby
    • Collages
    • Crows
    • Exposures
    • Flowers
    • Spring 2021
    • Winter 2021
  • Dennis Siren
    • Awards >
      • Collages
      • Illustrations
      • Photographs
  • Brian Saby
  • Ray Hassan
  • Testimonials
  • The Q Show
  • Contact