Beef Stew

(Sorry for bad pics, taken at night.)

ED: Hey guys! Doesn’t this photo look absolutely mouth watering? Like happy buffaloes wallowing in a muddy paddy field. Actually that doesn’t sound appetizing at all. (hahaha) But i promise it definitely taste better then that! Tender juicy beef chunks which falls apart with a prob of the fork (Sighh..) Beef tendons that dissolves in your mouth like beefy marshmallows (Moans) and crusty toasted bread dunked into rich flavorful beef gravy. (@$%# YESSS!) Foodgasm.


Beef Marinade

  • 1kg Beef Shin
  • 2 tbs Worcester Sauce
  • 2 tbs
  • 1/4 Bottle Red Wine
  • Corn Starch to coat beef before searing

Beef Stew

  • 1 kg beef tendon
  • 1/4 Bottle Red Wine
  • 2 l Beef Stock/Brown Stock
  • 1 Small Can Tomato Puree
  • 2 Carrots
  • 2 Celery Stalks
  • 2 Onions
  • Nob Of Cold Butter
  • Salt
  • Pepper


  • 4 Clove Garlic
  • 1 Cinnamon Stick
  • 2 Bay leaf
  • 1 Sprig Rosemary
  • 2 Sprig Thyme
  1. Marinade beef shin for 20 minutes. Prepare other ingredients.
  2. Once vegetables are cut, heat saute pan on high with olive oil and saute carrots, celery, potatoes and onions till golden brown. Season lightly with salt pepper and add into stew pot.
  3. After 20 minutes strain marinade from beef shin and reserve it. Heat saute pan with olive oil on high, season beef with salt and pepper and coat in corn starch.
  4. Sear beef till golden brown and deglaze pan with marinade and remaining 1/4 bottle of wine. Simmer till alcohol evaporates and transfer to stew pot.
  5. Add tendons, aromatics, tomato pure and stock to just cover contents in the pot.
  6. Simmer in low heat for about 3 hours or until meat and tendons are tender. Skim the oil and scum (layer of accumulated impurities) off the stew. Whisk in a nob of cold butter for shine and taste. Season to taste.

3 thoughts on “Beef Stew

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