Cow Crumble
This hearty beef and vegetable stew is a comforting and satisfying dish that is perfect for chilly evenings. Tender cubed beef is browned to perfection and simmered with a flavorful mix of vegetables and herbs, creating a rich and savory base. Topped with a crunchy and flavorful parsnip and potato crust, this stew is a delightful twist on a classic favorite, sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 6 tbsp olive oil
- 2kg/4lb 8oz cubed beef
- about 500ml/18fl oz beef stock
- 3 carrots
- 3 celery
- 3 white onions
- 3 tbsp plain flour
- salt and freshly ground black pepper
- 8 sprigs thyme
- 2 bay leaves
- 20cm/8in piece beef shin bone
- 2 large potatoes
- 4 large parsnips
- 125g/4½oz butter
- 2 tbsp black mustard seeds
Instructions
- Preheat the oven to 160C/325F/Gas 3.
- Heat four tablespoons of olive oil in a large oven-proof dish.
- Brown the cubed beef on a moderate to high heat, in roughly four batches, reserving the meat in a bowl as you go.
- Add a couple of ladlefuls of stock to the dish and scrape the base of the dish with a wooden spoon to release the caramelised sediment. Pour into the bowl with the browned meat.
- Heat two more tablespoons of olive oil in the same dish and soften the roughly chopped carrots, celery and onion.
- Return the meat to the dish and scatter over the flour. Allow to cook for a couple of minutes.
- Pour over enough stock to almost cover the meat, season with salt and freshly ground black pepper and then stir the contents well.
- Add the thyme and bay leaf and leave to simmer on a low heat.
- For the crust, using a course grater or the grater setting of a food processor, grate the potatoes and peeled parsnips.
- In another pan, melt the butter with the mustard seeds.
- Toss the potatoes and parsnip in the melted butter and mustard seeds, evenly coating every strand.
- Spread the parsnip potato crust over the stew.
- Make a little gap in the middle of the crust and poke the bone into it, so that it stands upright.
- Cover in foil and bake for two hours, removing the foil after one hour so to allow the crust to go crisp.
Prep Time
PT30M
Yield
Serves 8
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