A stew of pork, bacon & mushrooms with cream, cider and parsley
by Gill Meller, from his cookery book ‘Time’
by Gill Meller, from his cookery book ‘Time’
Ingredients (serves 4)
Extra virgin olive oil
• 350g/12oz streaky bacon cut into strips around 4-5cms long
500g/1lb 2oz fresh belly pork cut in to cubes around 4-5 cms
1 large leek
• 2 cloves of garlic, thinly sliced
4 bay leaves
• 2 sprigs of rosemary
3 sprigs of thyme
2 tablespoons of plain flour
450ml (16floz) cider
450ml (16floz) Stock – chicken, pork or vegetable
Knob of butter
250g/9oz mushrooms, cut into large pieces
200ml (7floz) double cream
Small bunch of parsley
Salt and freshly ground pepper
MethodPreheat the oven to 160ºC/325ºF/gas 3.
Heat oven to 150 deg C/300 deg F/ gas mark 3.
1. Heat the oil in a heavy based casserole over a medium high heat.
2. Add the bacon and belly pork and cook for 6-8 mins, or until browned on all sides
Remove from the pan and set aside
3. To the same pan add the leeks, garlic, herbs and season with salt and pepper
Sweat gently for around 10mins, then return the meat to the pan.
4. Sprinkle with the plain flour and stir well
5. Cook for a couple more minutes, then add the cider and the stock and bring to a simmer.
Stir well, put the lid on the pan and place in the oven for 2 hours, until the pork is tender,
Meanwhile,
6. Melt the butter in a large frying pan and melt the butter, add the mushrooms, season lightly
fry gently for 6-8 mins turning regularly until cooked through. Set aside.
7. When the casserole is ready, remove from the oven, add the mushrooms and the double cream.
Stir well, return to the over for a further 15 mins with the lid off this time.
8. Stir in the chopped parsley and check the seasoning.
Serve with crusty bread and enjoy.
Simple Beef Stew
"A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic."
"A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic."
Ingredients
800 g lean stewing beef
2 tablespoons plain flour
olive oil
2 cloves of garlic
1 handful of shallots
2 sticks of celery
4 carrots
½ a bunch of fresh thyme , (15g)
4 ripe vine tomatoes
150 ml red wine
500 ml organic beef stock
2 fresh bay leaves
Worcestershire sauce
MethodPreheat the oven to 160ºC/325ºF/gas 3.
Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
