Minced Beef Stew

Today, the R mood (rajin) overshot a bit …. hahaha…
For brunch, I baked homemade Artisan Bread and ate it with minced beef stew which I cooked early this morning.

The bread I made last night, after proofing for 2 hours, I put it into the fridge and before I began to cook the stew, I took out the dough and knead them, and then proof them again … after which they went into the oven. The recipe for the bread can be found here.

So today, fresh homemade bread and stew awaits us 🙂

The beef stew with the bread

I love the stew, easy to cook and tasty too! Would have made it more spicy but if I did so then my youngest daughter will not be able to eat it and so… “shrug” … more important it still tasted good 🙂

Minced Beef Stew

Ingredients:
600 g minced beef
3 big potatoes – cut into small pieces
1 carrot – cut into small pieces
2 stalks of celery – chopped thinly
1 stalk coriander leaves – chopped
3 green chillies – sliced (add more if you want it more spicy)
4 onions – diced
4 garlics – chopped finely
1 tsp of Oregano leaves
2 tbsp of chili powder
1 can of diced tomatoes
1 big fresh tomato – diced
2-3 tsp cumin powder
1 cup of tomato sauce
salt, pepper and sugar to taste
2 cups of water
2 tbsp of cornflour (add a bit of water to mix)
a little bit of oil

Method:
– In a medium pot, add a little bit of oil.
– Add in the minced beef, stir fry for about 5 mins.
– Add in the onions and garlics. Keep stirring for another 5-8 mins.
– Add in all the other ingredients except for cornflour.
– Let the stew simmer till potatoes and carrots are cooked.
– Once the carrots and potatoes are soft, add the cornflour. Stir well.
– Taste the stew and do any adjustment to the taste as required. At this point, sometimes I would add either more tomato sauce or salt and pepper etc.
– Off fire and serve hot with either bread or rice.

Spicy Beef Stew

Spicy Beef Stew

For some reason, I felt like eating spicy beef stew, maybe its because I have not been feeling for the last few days and so after work, I went to the supermarket and bought the ingredients for the stew.

Around 8 pm, I started cooking it and by 10.45 pm its ready.  My husband was the first to eat it and he loved it!

As for me, I’ve decided to pack for my lunch tomorrow and the stew will be my main dish 😉

This stew is sort of a fusion between the western style beef stew and Malay style. I combine the best of both worlds that works for me and it is best eaten with toasted french loaf 🙂

Spicy Beef Stew

Ingredients:
1.5 kg of either beef chunks, ribs or oxtail
4 big potatoes – quartered
2 carrots – halved and cut into 2 inch in length
3 celery – cut
3 tomatoes – seeded and cut into cubes
1 stalk coriander leaves
1 dried bay leaf
2 tbsp of tomato paste
1 tsp of mixed spices
1-2 tbsp of corn flour, mix with a little water  (I used only 1 tbsp cos I prefer a less thick stew consistency)
Salt, sugar and black pepper to taste
water
cooking or olive oil

Blended ingredients:
10 dried chillies, soak in hot water, once soften, wash and drain
3 big onions
6 garlics
2 inch of ginger
(All these blend together)


Method:
– Wash the beef chunks/ribs/oxtail and drain.
– In a medium size pot, fill slightly above half of the pot with water and let it boil in a medium fire.
– Add in the beef chunks/ribs/oxtail. From time to time, skim off any excess oil or residue from the beef. Leave it to boil till it is half soften.
– In a small wok or saucepan, heat up with a little oil and fry the potatoes, carrots and celeries till slightly browned. Add to the pot.
– Next, using the same wok/saucepan, fry the blended ingredients. Stir often and fry till it is fragrant.
– Then add the mixed spices, bay leaf and tomato paste. Stir well.
– Add the black pepper, salt and sugar to taste.
– Finally off the fire and add the whole thing to the pot. Stir well.
– Then add the tomatoes and corn flour mixture. Stir well and close the pot with a lid over a small fire. Let it simmer for another hour or till meat becomes really soft.
– Check on the pot every 15 mins.
– Once the meat has soften well, add the coriander leaves, stir and taste it. Adjust the amount of salt and sugar accordingly.
– You can let it simmer for another 5 mins before you off the fire.
– Serve hot with sliced french loaves.

Busu’s Spicy Beef Stew … 🙂