Rach and I will often enjoy a nice Stir Fry every so often, often with rice than noodles. Usually we will use chicken or pork, this time however I wanted a nice beef stir fry. Although wanted to give it a nice extra taste and that’s when I thought of making a nice orange sauce, giving the beef an extra flavour.
The first thing I did was chop the onions and heat some oil in a saucepan, once the oil was hot I placed the chopped onions and cooked until they were transparent. I then added sliced peppers and chopped broccoli and gave this a good mix and left it to cook on a medium heat, stirring often to ensure it didn’t stick.
Whilst the vegetables are cooking I then wanted to brown off the beef to ensure it was cooked. In another saucepan place the beef along with some oil and cook until it’s browned, once it has take it off the heat. In a bowl mix the zest of 1 orange and the juice of one orange, add 2 tablespoon of soy sauce, 1 tablespoon of honey and 2 garlic gloves minced.
Put this sauce into into the same pan that the beef was cooked in and cooked until it has reduced into a thicker sauce. Once this was done I added the beef with the vegetables and poured in the sauce, giving it a good mix until it was all coated with the sauce.
Now is the perfect time to start doing the rice, place it into a saucepan of hot water and boil until the rice is cooked. Spoon the rice onto a plate, top with the stir fry and drizzle any remaining sauce over the top. Now it’s time to enjoy!!
I really enjoyed this dish as found it really gave the beef and the vegetables a little extra flavour, it is however important not to put too much orange in as it can become a little overpowering. Depending on how you like your vegetables, you may want to adjust the cooking time.
I prefer them to not have too much crunch so tend to cook them until soft, if you do like that crunch then cook them for a little less. In terms of the beef I did use beef stir fry strips but if you want some extra flavour then id recommend cooking a couple of sirloin steaks and slicing these up, again cooking to make sure it’s fully browned off on either side.
I always find stew being comfort food, it’s one of those dishes that you want on a cold evening or just want a nice family cooked meal. When doing slow cooked beef, the meat tastes incredibly tender. With the addition of balsamic and a number of spices, it really adds some extra tasty flavours.
I made this stew using a casserole dish and cooking it slowly in the oven on a low heat, but it can also be cooked in a slow cooker with the same results. The first thing I wanted to make sure I did was cook with some nice quality beef. If you are looking for your meat to be tender then not only is it cooked slowly, you also need to make sure you use decent tender meat.
I purchased a nice joint of beef and sliced and diced this into smaller chunks. These chunks were placed into the casserole dish with chopped red pepper, green pepper, carrots, sweet potato and chopped onion.
This makes up the bulk of the slow cooked beef stew, you then want to add 2 tins of chopped tomatoes, 1L of beef stock and 1 tin of tomato puree to give it that extra flavour and thickness.
To give it that extra flavour I added two tablespoons of balsamic glaze, 1 tsp of ground garlic, 2 tsp of smoked paprika. Everything was stirred together to ensure all of spices are completely mixed together.
I then placed the lid on the casserole dish and placed it into the oven on 75 degrees, where I left it to cook for 5-6 hours. By letting it cook for this amount of time you will not only cook the vegetables but also the beef will be very tasty and tender.
To accompany the balsamic slow cooked beef stew I wanted to have some tasty mash potato but wanted to give it a little extra flavour. I therefore wanted to make a nice spring onion mash with a yummy creamy texture. I started doing the mash after the stew had been in the oven for 5 hours, I peeled and chopped the potatoes into quarters and then chopped 3 spring onions and placed these into a saucepan with the potatoes and salted water.
I let these cook on a medium heat until the potatoes were soft enough to place a fork through. To give it that nice creamy taste I drained the water, added a good tablespoon of butter and some milk. This was then mashed for a good 5 minutes to ensure that it was nice and smooth without any lumps.
Prior to serving the balsamic slow cooked beef stew I added a good couple of tablespoons of gravy and mixed it up, this gave it that little extra thickness. I placed a good bit of mash on the plate and covered with the tasty stew….YUMMY!!
I love beef and I love wine so this beef bourguignon is to me the perfect dish. This beef bourguignon slow cooker recipe is very easy to make and even though it does take some time to fully cook, as it’s been slow cooked it tastes great!
The first thing I would recommend doing is making sure you have some good quality diced beef, ideally id get this from a butchers. With the wine you don’t need to use an expensive bottle, the one I used was only £4 and actually tasted great. I would however suggest a nice full bodied red, I personally like Merlot but again it does depend on your own taste.
In a saucepan place the diced beef and allow this to seal, turn occasionally to make sure all sides are fully sealed. Whilst the beef is cooking put your oven on at around 150 degrees fan and allow it to get up to temperature. In another saucepan place the bacon that has been cubed, if you are wanting a lower fat option you can remove the fat from the bacon.
With the bacon add the sliced mushrooms, chopped garlic and shallots. Stir occasionally to avoid anything burning but leave until onions are transparent, mushrooms are soft and the bacon is cooked. Chop the carrots into 3 and then half these carrot barrels and place these into the saucepan with the mushrooms and add the diced beef and beef juices.
Pour half a bottle of the red wine and the beef stock to the mixture and fully mix together. I then added a tin of tomato puree and gave it a really good mix, I felt that this added some really additional flavour to it and compliments it. Add the herbs and pour everything into a large, deep casserole dish and put this into the oven.
It will take roughly 2-3 hours which is a decent amount of time but really makes the beef tender and tasty. Now was a perfect time for me to clean up as I had 2-3 hours to wait and I really do make a mess. It also gives you plenty of time to finish the other half of the wine….and maybe even open another bottle 😉
Once its done you want to then add a tablespoon of gravy granules and give them a good stir, this will help to thicken it up. To serve you could make some nice mash potato, id recommend sweet potato mash or use some swede…yummy! Add some chopped parsley to the top and enjoy with yet another nice glass of red wine.
Shepherds pie to me is proper comfort food for me, perfect for a cold winter’s night. Shepherd’s Pie is also known as Cottage Pie and I do believe it originated from either Scotland or the North of England. I decided to make this dish for an evening after work, I have gone for a low fat option and is mostly suitable for anyone following the Slimming World diet – you may just need to miss out the grated cheese.
Traditionally Shepherd’s pie is packed full of minced beef, along with carrots, celery and onion. It is then topped with mash potato, however with this recipe I have combined mash potato with mash swede which tastes amazing!
The first thing that needs to be done is to make the topping as it can take some time for the swede and potato to become soft enough to mash. Both the potatoes and swede needs to be peeled and cut into smaller pieces, both wanted to then be placed into separate saucepans of boiling water.
I then put some fry light into a large saucepan, fry light is important if you are going for the low fat option. You may need to add a few additional sprays as you cook to ensure the ingredients don’t burn. The onions need to be added and cooked until they are soft, this may take 10 minutes or so. I also added a few bits of chopped garlic, to give it that extra bite.
Once soft you want to add in the mince beef, carrots and celery. This needs to be stirred often until the beef is cooked. Many recipes now add beef stock however I like to add a tin of chopped tomatoes as I think it adds some extra taste and flavour.
As well as the tinned tomato, I also like to add a couple tablespoons of tomato puree. Stir all of this together to ensure that its all fully mixed. The potato and swede should be ready now, empty out the water and mash them. Mix the two together so that you have a nice mixture of potato and swede.
I then placed the Shepherd’s pie mixture into the dish and then poured the potato and swede on top. With a metal spoon I spread the mash across so that all of the beef mixture was covered.
Other recipes will normally recommend adding egg to the mash to help brown and crisp it, I like to use grated cheese. Pour all the grated cheese over the top and then spread this to again ensure all of the mash is fully covered.
This will normally take around 20 minutes to cook, continue cooking until the cheese on the top is cooked and the edges are bubbling.
I had the Shepherd’s pie combined with peas and mixed vegetables along with some homemade garlic bread….Yummy!! If you do make this, i’d love to know what you thought about it or what you would have changed 🙂Continue reading
I have made a large beef wellington before and it was very nice and looked great, it can be expensive and also takes time to make. When there are only a few of you a beef wellington is not always ideal, individual beef wellingtons however are perfect!
This recipe is not only incredible tasty, its fairly quick and easy to do. I would recommend it if you are wanting to make an impressive meal for 4 or even a nice romantic meal for a love one.
This recipe was inspired by Jamie Olivers Beef Wellington – his recipe can be found here
This Individual Beef Wellingtons Recipe will serve 2 people, if you want more than simply double the needed ingredients
Depending on how rare you want your individual beef wellingtons would alter the amount of time you cook it for. Roughly 15-20 minutes for rare and a little longer for medium/well done. I like my steak rare but I left it in the oven until it was well done as I want the pastry to be golden and crispy.
Once you are happy with it, take them out of the oven and let them rest for 10-20 minutes. Once you put the individual beef wellingtons into the oven you may want to think about what other things you are going to have with it. I would always recommend adding it with some carrots, greens and potatoes….yummy!!Continue reading
Sometimes there is nothing better than comfy food, to me a nice burger and chips is the ultimate comfy food.
The problem is some of the burgers that you can buy are just not as tasty as a nice homemade ones, not only that but can often be high in fact content.
Here is a nice homemade beef burger recipe that tastes incredible!
Once the burgers are cooked they would go perfectly on some nice fresh cobs, some salad and a nice batch of sweet potato chips! If you want a nice seasoning for sweet potato chips, check out the recipe – how to make sweet potato chips
I would probably be tempted to cut the onions slightly smaller but better texture as well as potentially add some cheese to give it that extra taste/binding. All in all this is a great recipe and perfect for a nice weekend lunch or even an evening meal when time is a little limited.
Planning a BBQ? Why buy burgers? It takes very little time to make you own and you can really experiment with different flavours! I know in the summer I am going to be a little adventurous, I wouldnt mind trying pork and apple burgers or even lamb and mint….yummy!!
I hope this Homemade beef burger recipe helps you make some incredible burgers, please comment below to let me know how you got on! 🙂
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