To use up the rest of our organic veggies I made a big beef and veggie stew yesterday.
I cubed the beef and browned it really well, leaving lots of crispy bits in the bottom of the pan.
While the beef was browning in batches, I boiled some water to blanch the tomatoes in so they were easy to peel, then peeled them and whizzed them in the food processor.
By then the beef was done and resting. In the same pot I fried some chopped bacon, onion, carrots and cabbage, and added a bit of flour as a thickening agent later on. Once that was all fried up I added the beef back in along with some water and scraped all the crispy goodness off the bottom of the pan.
Then it was in with the whizzed tomatoes along with some garlic, dried thyme, marjoram and pepper. Brought that lot to a boil then covered it and put it in the oven at 300 for about 2 hours.
At the 2 hour point I threw in some cubed sweet potato, potato, and beet, along with some chopped courgette and beans. Then it was back in the oven for another hour, leaving the top off for the last little while.
The stew had a very satisfying deep red colour and a rich beefy taste. The beef was tender and juicy. The sauce was just the right thickness for mopping up with a few slices of fresh olive bread. Delicious!