Glenn, my husband loved this stew.
I call this Rustic because I do not cut up the meat. I browned it as slabs of meat, cook it slowly and then pull it apart.
This is a slow cook meal, and I used a crock pot. At dinner time all I had to do was boil the water and throw in the polenta, and cook broccoli. How easy and healthy is that.
I used what ever vegetables were in season or on special. I did not even cut up the meat, it just fell apart at the end.
Herbed Stew Recipe
Serves 6
1 kg chuck steak, rump steak or any other slow cook meat. Left in whole pieces.
Coconut oil for frying
Vegetables - cut into the same size
Kumara (sweet potatoes)
Parsnip
carrots
Pumpkin
Yams
Leek
Onion
Dried mixed herbs or a bunch of fresh herbs
Olive oil
4 cups beef stock
cornflour/ water mixed for thickening.
2 cups Polenta / 1 tsp dried herbs / 6 cups boiling water
Brocilli
Method
1 - In a fry pan melt oil and fry quickly on a high temperature, the meat on each side. Place into the crock pot or heavy base pot.
2 - Put all the vegetables into a bowl add some olive oil and herbs. Now fry them in the same fry pan, not all at once, until they have some colour and then place in with the meat.
3 - Pour the stock into the crock pot and cook for 3 - 4 hours on high or 5 -6 hours on low, until the meat falls apart.
4 - Just before serving cook the brocilli and bring water to the boil then slowly pour in the polenta and herbs. Cook slowly for 5 minutes with the lid on, but stir every now and then.
5 - Half an hour before the meat is ready, add cornflour mix.
6 - Break up the meat and serve.
