Sophie Gray from Destitute Gourmet caught up with Luke and chatted about stews.
This is a simple beef casserole/stew. It has lots of rich sauce so its great with rice or mashed spuds. You can add extra veg, use it as a pie filling or put dumplings in it or a cobbler topping on top, I also use it for pot pies. You can also serve it as a rustic soup or “Stoup” – in between a stew and a soup, with a chunk of good bread for dunking in it.
2-3 Tbsp Oil
2 Medium Onions peeled and cut in chunks
1 Tbsp Paprika
1 kg Blade Steak cut into pieces
1 400g can chopped tomatoes
1 capsicum sliced - optional
3 potatoes scrubbed and cut in chunks or thick slices
1/2 tsp thyme
Salt and freshly ground black pepper
750 ml beef stock
2 Tbsp Plain flour
1/2 cup tomato paste
Heat 1 tbsp of the oil in a large saucepan and brown the meat a little at a time, adding more oil as required. Set the browned meat aside while you continue with the rest.
When all the meat is browned and set aside add the onions to the pan and cook gently till starting to colour.
Return the meat to the pan, sprinkle in the paprika and stir until the meat and onions are coated; taking care not to let the spices burn.
Add the tomatoes, potatoes, capsicum if using, herbs, salt and pepper and stock and bring to the boil.
Simmer gently for 1 1/2 hours. While the stew is cooking combine the flour and tomato paste mixing till smooth.
When the meat is tender whisk the flour and tomato paste mixture into the sauce a bit at a time mixing until completely incorporated.This will both thicken and enrich the stew.
Cooks tip:The goulash has a wonderful savoury flavour and quite a liquid sauce. You can serve it with crusty bread as a hearty soup for 4-6 people or with rice and vegetables or in pot pies or pasties. Add a dollop of sour cream or natural yoghurt and a sprinkle of paprika to garnish.
It freezes well and like most casseroles it improves if kept in the fridge overnight.