Recipes For Dinner Halal
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Heat a 30-40cm heavy saucepan with the oil. Dust the meat with the seasoned flour and saute until lightly browned.
Add in the carrots, onion, celery, parsnips, garlic and thyme and cook for 10 minutes. Add the potato then deglaze the pan with the beer. Add the stock, it should cover the ingredients by 2cm.
Slowly bring the pot to a boil, then reduce the heat and simmer for 1.5 to 2 hours or until the meat is tender.
Add the mushrooms and cook for another 10 minutes. Adjust the seasoning and serve with fresh, warm damper.
100ml olive oil
1kg beef chuck steak or beef shin, cut into 4-5cm pieces
plain flour, for dusting about 200g
salt and freshly ground pepper
400g carrots, peeled and cut into 2cm dice
400g onion, peeled and cut into 2cm dice
300g celery, cut into 2cm dice
400g parsnips, peeled and cut into 2cm dice
2 cloves garlic, peeled and chopped finely
1 sprig fresh thyme
400g potato, peeled and cut into 2cm dice
500ml dark beer (not stout)
1 litre beef stock
300g button mushrooms, quartered
Damper bread, to serve
46.3 grams fat
12.7 grams saturated fat
95.6 grams carbohydrates
16.8 grams sugar
70.3 grams protein
165 milligrams cholesterol
995.1 milligrams sodium
Lunch, simmer, boil, dinner, main, autumn, soup, mushroom, alcohol, beer, potato, garlic, celery, onion, carrot, flour, meat, beef, steak, kid friendly
Chef Warrick Hale, whose father served in WWII and grandfather in WWI, will be offering this family recipe stew free to uniformed servicemen and women at his restaurant, The Argyle, in The Rocks this Anzac Day.