A collection of recipes I use, mostly budget oriented, but always tastee.
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- Woky Beef Stew +
A collection of recipes I use, mostly budget oriented, but always tastee.
+This is an incomplete recipe, as I still need to get the seasonings down. Feel free to use, but just note it's not in its entirety.
+Time: ~1.5 hours
+These are the ingredients for two adult portions
+Chop the ingredients as stated in the ingredients section.
+Add stock cube(s) into the measuring jug, then fill with the boiling water. Mix until disolved little.
+Add cornstarch into a mug/bowl with a little cold water and mix until a paste.
+5-10 minutes
+Add the wok to the stove, and set to a high heat for a few minutes.
+Add a splash of oil, then the meat.
+Allow the meat to brown on all sides, 'stirring' occassionally.
+Once browned drain the fat.
+3-5 minutes
+Add the onion, celery, seasonings, and puree to the wok.
+Stir thoroughly so that the puree and seasoning covers everything.
+Slowly stir-fry for 1-3 minutes.
+15-20 minutes
+Add the chopped tomatos, and the stock to the wok.
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Mix the contents together.
+Season to taste with salt/pepper. If unsure, just leave it as is.
+Bring to a boil, then reduce the stoves heat.
+Cover the wok with a lid, or some tinfoil, and leave to sit for 15-20 minutes.
+20-25 minutes
+Add the cornstarch mixture to the stew, and mix through.
+Add the carrot, and potato to the wok.
+Bring the stew back to a boil, then reduce the heat.
+Re-cover the wok and leave for 20-25 minutes.
+10-15 minutes
+Add the peas, and corn, and mix through the stew.
+Re-cover the wok again, and leave for another 10-15 minutes.
+0-60 minutes
+The stew should be good to serve now, however if you'd like it a little thicker, or the beef/veg a little softer then leave to simmer for up to an hour.
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