My Nan when I used to stay with her would often make stews for lunch. On a Sunday my Dad would cook a lunch and we would invite my mum’s parents round. Nan would always leave our house with the bones from the meat we had eaten that day. My Dad, who did all the cooking then, would give these quite gladly to my Nan.
Nan would then make stews from the bones. I would go and visit nan during the school holidays or on weekends and stew is what I would eat for lunch. It was always so tasty. Whenever I make a stew it always reminds me of nan’s cooking. It’s a great memory and this was a yummy stew too.
What childhood foods are your favourites? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Saucepan
- Stirring spoon
- Tablespoon
- Teaspoon
Ingredients
- Beef x 400g
- Parma Ham x 4 slices
- Leeks x 1
- Garlic x 2 cloves
- Carrot x 1
- Courgette x 1
- Green beans x 1 handful
- Bone broth or chicken stock x 200mls
- Tomatoes x 1 400g tin
- Tom puree x 2 tbsp
- Tamari x 2 tbsp
- Dried mixed herbs x 2 tsps
- Bay leaves x 2
- Salt and pepper to taste
Method
- Preheat the oven to 160°C or gas mark 4.
- Slice the top and the bottom from the leek.
- Then slice the leek into 1/2 centimetre pieces.
- Peal and slice the garlic.
- Next peel, slice and dice into small pieces the carrots and courgettes.
- Set the vegetables aside.
- Slice the Parma ham roughly.
- Chop the beef stewing steak into 1 inch pieces if it hasn’t been cut already.
- Now put the large saucepan onto a high heat on the hob.
- Add oil to the base of the pan and wait for it to heat up.
- Once the pan is hot add in the beef stew steak and fry until it start to brown.
- Then add in the Parma ham and fry for a further minute or so.
- Remove the meat from the saucepan onto a plate.
- Put the saucepan back onto the hop and add in the leeks.
- Fry until they start to soften.
- Next add in the garlic and fry for about 30 seconds or so.
- Then add in the carrots, courgettes and green beans.
- Fry these ingredients for 5 – 10 minutes or until they start to soften.
- When the vegetables are softened add the meat back in and mix the ingredients together.
- Pour over the chicken stock and tinned tomatoes.
- Stir these ingredients together.
- Add in the bay leaves.
- Sprinkle over the dried mixed herbs and salt and pepper to taste.
- Remove the pan from the heat and put the pan into the oven.
- Cook the stew in the oven for 1 and 1/2 to 2 hours.
- Before the end of the cooking time make mash potatoes.
- Remove the stew and serve with the mash.
- Then enjoy.
Oven Baked Beef and Parma Ham Stew was so good. My husband Howard, son Ted and I loved it. We were very impressed with the flavour of the stew. It was an easy dish to make but it was quite time consuming. It did take a long time in the oven to cook. The efforts were worth the results. I ate the leftovers the next day and they were as delicious as the night before. You could make a big batch of this stew and freeze. All the ingredients in this dish are freezable. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 