Saturday, October 20, 2007

New identity, new blog

I've started this blog because I've run out of ideas for my old one, and quite frankly I'm bored with it. The time is rapidly coming to cut all ties with it and start afresh under a new identity. Just for the sake of consistency this too is under a new assumed identity. Don't know what I'm going to write about, just that I'm going to write something every day if I can.

Tomorrow my beloved wife flies back to England to see the kids, but tonight I am cooking an old family favourite - Beef stew. Recipe as follows;

A couple of pounds of stewing or marinading beef cubed
Bisto gravy powder (Do not use any other kind - tastes awful if you do)
Two cooking onions
Two carrots
You will need a large wok and large stewing pan

Slice carrots, dice onions and cut your beef into half inch cubes.
Coat beef cubes in gravy powder until lightly dusted.
Dry fry beef cubes in wok, constantly stirring until lightly browned (Don't use cooking oil or any other pan lubricant - ruins the flavour).

Dump carrots and onions into stewing pan.
When beef cubes are lightly browned (A little charring is permissible), add water to make a thin gravy. This will reduce, so don't worry if you think it's too 'wet'. Bring to boil, stirring constantly.
Take off heat and add carrots and onions.
Dump the lot into the stewing pan put on heat and bring to gentle boil, stirring constantly.
Reduce heat so that stew is barely simmering.
Leave on heat, stirring every five minutes or so as you read a book.
Continue for over an hour or so, or at least until gravy has become thickened and beef tender.
Take off heat.
Wait five minutes.


This is good old fashioned 'stick to your ribs' cooking which can be left to cool, portioned off into freezer containers, and reheated or stuck in a pie, used as a baked potato filling, whatever.

Enjoy, and thank God you are not a vegetarian.

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