Beef Stew with Mash - Beef Week # 3

I made this for my friends when they came to visit me during Chinese New Year Day 4 this year. Almost each year, my home is the "tempat" for this event. *Tempat means place in Malay

Some of my friends are big beef lovers and don't consume pork. Not all eat beef as well, so I made another pot of pork porridge suitable for the kids that my friends are bringing over too. Each year, at this time, when I have a bunch of BIIIIIG  eaters over, it is a good chance for me to try making things that I find it hard to finish on our own. And this a good make ahead dish. I don't need to wake up really early and prepare lunch for them.

Well, as most of you know, Chinese New Year is a time of travelling, be it far or near. I am always not at home, either at my in laws or some relative's home. So, I cooked this the day before my friends come. Threw the ingredients into the slow cooker and left it running with a timer. The moment I reached home that evening, the stew was already done and I left it as it is until the next morning.

Before you decide to let the slow cooker cook using a timer, please understand your pot. Some pots evaporate much, some don't. Use sufficient water when you do this unattended.

I referred to Emeril's recipe, a non red wine version. It was so near to the new year. that going shopping for ingredients will be such a hassle with the crowd everywhere. So I only made do with whatever I already have in my fridge, and adjust it to my personal preference.

I don't want to comment about the taste myself, hahaha, let my friends who have tasted this let you know. If not someone will say I blow my trumpet, hahahaha!

Oi Lai... please comment ah!

Beef Stew

Recipe by: WendyinKK

Recipe referred: Emeril Lagasse

900gm beef, cut into 1 inch cubes

400gm carrots (2 cups, peeled and cut into chunks)

400gm tomato (2 heaped cups, cut into large cubes)

3 ribs celery (sliced, one cup)

2 clove garlic

1 cup chopped red onion

2 bay leaves

Few sprigs of fresh thyme

2 sprig of Rosemary (6 inches in total)

1 tsp white peppercorns, cracked (with the back of a cleaver)

1 tsp black peppercorns, cracked

1 tsp beef stock powder (or use 1 beef stock cube)

2 cups of water or more (or use beef stock)

1. Heat slow cooker on high.

2. Heat wok and put in 2 Tbsp of oil. Brown beef cubes. Dish up(drain properly) the beef and transfer to the preheating slow cooker. Retain the oil in wok.

3. With the oil, on medium low heat, sauté garlic and onions until fragrant, put in cracked pepper. Cook until onions are soft and translucent. Put in bay leaves, rosemary and thyme.

4. Put in carrots and celery and cook until they are heated through.

5. Put tomato onto beef in pot (no need to stir)

6. Then on top the tomato, put the cooked carrots, celery and everything else from the wok.

7. Put 1 cup of water in wok, bring to a boil (the water will turn brown from deglazing the wok), pour the boiling water into the slow cooker.

8. Add beef stock powder and more water until it almost covers the vegetables. (1-2 inches from the top)

9. Let it cook on high for 2 hours, then turn to low for another 4 hours. Add more salt if needed.

10. Serve it with mash* or some bread.

*You can use the Mash recipe found here. But it's not the mash seen here, no recipe because it was made by feel.

Pictures taken with my friend, Sam Leong's Sony Nex-5.

Compared to my 5 year old Canon 350D, I prefer mine, kekekekeke.

Less saturated, less "auto-fixed" and better detail with Canon 350D. In short, more real.