One pot wonders

Tasty leftovers

After ten or so consecutive days of rain and below average temperatures, I decided it was time to take action.

Having a little one to look after means cooking nowadays has to be super-efficient. So what better way than to do this than to throw everything into a pot and let it do its thing for a couple of hours.

I tried this recipe last night and it turned out a treat. I'm ashamed to say this was the first time I've actually made anything in just one pot. It was so easy it certainly won't be my last. I've always associated one pot meals with winter for some reason, so next time I might try to cook something a little more summery, if there is such a dish!

When I do make this dish again I may decrease the amount of stock as it was slightly soupy at first, but deliciously thick the next night as leftovers.

Red Wine Beef Stew with Potatoes and Green Beans
Recipe adapted from Food Network website

Ingredients

* 1kg beef chuck for stew, cut into 1-inch cubes
* Kosher salt and freshly ground black pepper
* 3 tablespoons butter
* 4 medium carrots, peeled, halved and cut into 1-inch chunks
* 3 small onions, diced
* 3 cloves garlic, crushed
* 2 tablespoons all-purpose flour
* 1 litre reduced-sodium beef or chicken broth (will change to 750ml next time)
* 2 cups dry red wine
* 1 can crushed tomatoes
* 3 sprigs fresh rosemary
* 2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
* Handful of button mushrooms, thick sliced
* 2 handfuls green beans, ends trimmed


Method

* Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high.

* Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.

* Scoop out the second batch of beef, then add the carrots, onions and garlic and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more.

* Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.

* Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.

* Stir the potatoes and mushrooms into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.