HIGHLAND BEEF WITH PICKLED WALNUTS & PUFF PASTRY TOPS
A rich beef stew that gets better the longer it's kept. The pickled walnuts add a tangy touch. Make up to three days ahead
Provided by Good Food team
Categories Buffet, Dinner
Time 3h30m
Number Of Ingredients 14
Steps:
- Up to three days before, make the pastry puffs. Preheat the oven to fan 180C/conventional 200C/ gas 6. On a lightly floured surface, roll out the pastry a little thinner and stamp out sixteen 6cm rounds. Put the rounds on a baking sheet and brush with the egg. Sprinkle with salt and bake in the oven for 5-7 minutes or until puffed and golden brown. Cool on a wire rack, then store in an airtight container until ready to serve.
- Make the stew. Put the beef, garlic and bay leaf in a large non-metallic bowl and pour in the stout. Cover and leave to marinate in the fridge for at least an hour, preferably overnight.
- Preheat the oven to fan 130C/ conventional 150C/gas 2. Drain the meat and pat dry on kitchen paper. Set aside the marinade liquid.
- Heat both half the butter and oil in a large lidded ovenproof casserole. Over a high heat, brown the beef in batches until each piece is sealed and dark brown. Remove the meat with a slotted spoon as you go. Set aside.
- Wipe the dish with kitchen paper, melt the remaining butter and oil and fry the bacon and onions for 10-15 minutes until the onions are golden brown, very soft and well reduced.
- Stir in the flour until blended, add the port and reserved marinade and return the beef to the dish. Bring to the boil, cover with a tight-fitting lid and cook in the oven for 2½ -3 hours or until the meat is very tender (no need to season). Cool, put in a large sealed container and store in the fridge, or freeze for up to 1 month.
- To serve, return to the casserole and bring slowly to the boil (if frozen, defrost and continue as above). Add pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through the parsley. Re-heat the pastries at fan 180C/ conventional 200C/gas 6 for 3-4 minutes. To serve, ladle into bowls, top with a couple of pastry puffs and sprinkle with a little chopped parsley.
Nutrition Facts : Calories 900 calories, Fat 54 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 1.51 milligram of sodium
BEEF AND WALNUT STEW
Beef stew with walnuts, peppers, mushrooms, onion and garlic. Serve over rice. It is even good cold! Originally from Australia.
Provided by Helen Scammell
Categories Beef Stew
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.
- Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.
- Stir in mushrooms; cook for 20 minutes.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.1 g, Cholesterol 54.8 mg, Fat 30.9 g, Fiber 3.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 130.6 mg, Sugar 4.4 g
BEEF AND WALNUT STEW
Beef stew with walnuts, peppers, mushrooms, onion and garlic. Serve over rice. It is even good cold! Originally from Australia.
Provided by Helen Scammell
Categories Beef Stew
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.
- Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.
- Stir in mushrooms; cook for 20 minutes.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.1 g, Cholesterol 54.8 mg, Fat 30.9 g, Fiber 3.3 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 130.6 mg, Sugar 4.4 g
AUTUMN SLOW-COOKED BEEF STEW
If any dish could taste like a holiday, it's this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. -Amy Dodson, Durango, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker., In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until meat is tender; skim fat., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high until sauce is thickened, 20-30 minutes.
Nutrition Facts : Calories 522 calories, Fat 23g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 394mg sodium, Carbohydrate 51g carbohydrate (17g sugars, Fiber 8g fiber), Protein 29g protein.
BEEF, ALE & WALNUT CASSEROLE
Traditional beef and Ale Casserole with Opies Famous Pickled Walnuts
Provided by Opies
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-heat oven to 160 C/325 F/ Gas Mark 3. Heat oil in large flameproof casserole, add beef, and cook over moderate to high heat for 2-3 minutes until browned all over.
- Using a slotted spoon remove beef from casserole to a plate. Fry onion in casserole, stirring occasionally, for a few minutes until soft, not coloured. Add flour and cook stirring continuously for 1 minute. Add beef stock, ale, tomato puree, thyme, bay, sugar slt and pepper and bring to boil, stirring until smooth and thickened.
- Return beef to the casserole, and bring back to boil. Cover casserole and cook in pre-heated oven, for approximately 2 hours or until tender.
- Add walnuts for the last 20-30 minutes of cooking.
BUTTERNUT BEEF STEW
I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.-Erin Lembke, Monroe, Washington
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.
Nutrition Facts : Calories 377 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 30g protein.
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