Cooking Method: Stewing

 

Ingredients

•• 2 Tbsp Olive oil

•• 25g Butter

•• 1 red Onion, chopped

•• 2 Celery sticks, chopped

•• 1 Carrot, chopped

•• 650g Stewing steak, cut into cubes

•• 2 Tbsp English mustard

•• 3 peeled Tomatoes, diced

•• 1kg Large peeled potatoes sliced thin through the round, kept in cold water

•• Salt and pepper

 

Sauce Mix

•• 4 Tbsp Lee Kum Kee Oyster Sauce

•• 100ml Red wine

•• 250ml Warm beef stock

 

Method

1. Preheat the oven to 180°C.
2. Heat the oil and butter in a 4L casserole dish, add the onion, celery and carrot. Cook at low heat for about 15 minutes to release all of the sweetness from the vegetables.
3. Add the meat and turn up the heat slightly, cook until browned all over.
4. Add the liquid, oyster sauce, mustard and tomatoes, and bring to the boil. Take off the heat when boiled and lay the sliced potatoes over the top, season each layer with a little of salt and pepper.
5. Place the casserole dish into the oven and cook for one hour. The potatoes should be golden brown on top and cooked through.

 

Tips from Arthur:

•• Beef cheek is a good alternative with more beefy flavour!

•• Using 1 tsp of Lee Kum Kee Dark Soy Sauce will deliver the deep color
     and enhance the appearance of the dish.

 

 

I’ve cooked this dish loads of times since making up this recipe, and each time I was surprised by how rich the sauce tasted. The oyster sauce seems to add a velvety texture to the gravy. In some ways the oyster sauce is a great way to ‘cheat’ your friends into believing that you have spent hours making up the base sauce for the stew.

- Arthur Potts Dawson

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