spottydog

I know I've had a glass of wine or two but how did we get from on the side not cooking to cooking

hope the kids have good stomachs

Alfresco

We're about to dish up. All looking good.



Alfresco's famous stew.

Pollyana

You gonna share the recipe?

Bernieboy

The kids might be sharing it with the toilet later,hold tight on the recipe for now

Pollyana

Have to send them that bog roll you were offering earlier in the 3 Word Thread

Alfresco

Yeah if you like, it's South African.

I'll recipe it up tomorrow.

Bernieboy

Where is Polly going to find a wilderbeast in Brisbane

Alfresco

Works just as well with Roo.

Pollyana

You'd be surprised I think I'll start with the Botanical Gardens......

hmmmm have to get someone with good tracking skills, I'm sure there is wildlife around here besides the possoms, no small furry animal can make THAT much noise........

Kim67

This is the exact reason my kids all know how to cook. My husband can't and when I had to go away for a few days in November, at least the kids had a healthy home cooked meal every night. Son got a couple of really good cook books for Christmas, Junior Master Chef and 30 minute meals or something - go out and get them for the kids and you'll never have this problem again.

Bernieboy

Love it

Broad Shoulders

Do you think I could borrow your kids for a few hours so they can give my wife a few lessons?

Kim67

No problems, the son will probably bill you at the end of it though. They have a registered pet sitting business too if you need any pet sitting done.

Alfresco

Bought some nice thick Gravy Beef and assortment of vegetables.

Heat a (preferably) cast iron pot so the temp is uniformly hot even by the lid.

Cut 2 large onions into four thick slices each and then halve the slices.

Put some olive oil into the heated pot enough to coat the onions and meat pieces.

Put the onions into the pot and add a generous amount of mixed herbs. Can also add garlic at this stage or near the end if required.

Stir around and put the lid on to steam them until they seperate.

Cut the beef into large cubes.

Crank the heat up to max now before adding the beef cubes.

Add the beef cubes and stir around make contact with the pot to seal them as much as possible.

Do this every few minutes until all meat looks brown and sealed.

Put the lid on and leave for about 20 minutes until liquid level rises.

Once liquid level has stopped rising, add some red box wine until the liquid level is a couple of centimetres below the meat level. Mix through and put lid on. It's important not to have too much liquid!

Turn the heat down so that it all just simmers and leave for an hour checking periodically it's all ok.

Prepare quartered or baby potatoes, sliced carrots, cubed or sliced mushrooms, another onion finely sliced, butternut squash cubed small, cauliflower and brocolli pieces. (no beetroot)

Check the meat until about half tender then add the slowest cooking vegetables first i.e. carrots then potatoes then butternut then mushrooms then cauli and broccoli. Prod the potoatoes and carrots into the liquid to cover them. The rest go on layers evenly on top.

Put the lid back on and leave to simmer until the vegetables are nearly cooked - another half an hour maybe. Test a potato and carrot periodically.

When nearly done, mix some gravy granules (Coles) in about half a cup of hot water to dissolve then add to pot and mix everything through.

Test gravy to taste. It should not be to thick or too thin. Add more if required.

Leave to cook a bit more in the gravy.

Stir once through and serve with your favourite Mediterranean bread.

Bon Appétit

Kim67

Mmmm - sounds good.....might have to get the kids onto that one before they go to school tomorrow.