I’ve been meaning to take part in Dom from Belleau Kitchen’s Random Recipes for ages – I love reading all the posts from rediscovered recipe books and have even tried one or two myself. I have actually been living my own sort of random recipes life since the beginning of this year – I haven’t mentioned it until now because I wasn’t sure how motivated I would be to do it, but we have actually been doing rather well. The premise is that we won’t make the same recipe twice for the rest of the year. Mr LTT hasn’t been completely happy about this as his usual contribution to mid-week cooking is the same pasta recipe week-on-week. It’s a very basic tomato and onion sauce and it’s good, don’t get me wrong but given that I counted over 40 cookbooks on my shelf when I was using Dom’s random number generator, it’s probably good to expand our repertoire.
As it is, I got picked this honey and beef stew from The Hairy Biker’s Mum Still Knows Best and incredibly it’s a Yorkshire recipe! I was a little concerned it sounded extremely plain – no seasoning apart from salt and pepper, but a good hardy recipe all the same. Given the sunny weather the day before I wasn’t sure the heat and a stew would mix well, but by the end of Sunday it was raining so it was great comfort food.
I have adapted the recipe slightly – I’m on a diet so swapped out the potatoes for sweet potatoes and thickened the sauce. I also cooked it in my slow cooker because I wanted to get the meat really tender. The honey really provides a great sweetness which permeates through the meat and gives it a wonderful flavour – despite it not looking that appetising in the picture! We served ours with couscous but some steamed cabbage would go nicely too.
Adapted from Hairy Biker’s Mum Still Knows Best
- 30g plain flour
- 450g stewing steak, cut into cubes
- oil, for frying
- 1 onion
- 2 carrots
- 2 leeks
- 1 turnip
- 2 tbsp honey
- 550ml beef stock
- Salt and pepper
- 2 sweet potatoes
- 5tbsp cornflour
- Chop all the veg apart from the sweet potato into a fairly consistent size. Place the carrot, onion, leek and turnip into the slow cooker dish.
- Toss the steak and flour together and ensure the steak is fully coated.
- With a little oil, fry batches of the steak over a medium/high heat in a frying pan to seal the meat on all sides and allow it to brown a little. Don’t put too much in the pan at once or it won’t brown. Place in the slow cooker dish once done.
- In the same frying pan, add a little more oil if needed and fry the onion until it has browned and softened slightly. Place the onions in the slow cooker dish.
- Add the honey and stock, season well and stir. If the meat and vegetables aren’t fully covered with liquid, top up with a little more water.
- Turn on slow cooker and cook on low for 5 hours. 30 minutes before the end, peel and chop the sweet potatoes, stir in. Take the cornflour and make into a paste with a little water, then add into the dish. Leave for 30 minutes. The sauce should thicken.
- Once done, serve with couscous or some steamed cabbage