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Pamela Higgins’ Beef and Red Wine Stew
Posted by Supper Club Tuesday, 9th February 2016
Everyone loves finding new recipes that they can try at home, especially if they’re the quick and simple kind that takes the minimum amount of effort with the maximum amount of flavour. As part of our ongoing Supper Club, Rangemaster are partnering with a number of the very best “foodies” from around the UK, asking them to whip up something fantastic from a mystery collection of fresh foods.
The latest participant is Pamela Higgins, a renowned healthy food blogger with a real passion for creating meals that don’t just look and taste great, but that can help you to stay healthy and hit the required five-a-day.
Pamela has been cooking up a storm on her blog, www.spamellab.com, and has built up quite a following of loyal readers who don’t just engage with her via social media to say how great her food looks – they try her recipes themselves.
As such Pamela was the perfect candidate to get involved with the Rangemaster Supper Club, and we’re thrilled to have her on-board. We sent her the Riverford Farms Mystery Box and it certainly seemed to get her creative juices flowing. “The plan was to create a winter recipe”, she said.
“I’d never heard of Riverford Farms before I didn’t know what to expect – it was certainly a mystery! I was really impressed with the quality of the ingredients included in the hamper and couldn’t wait to get started.”
The box contained:
- Organic Beef Mince
- Organic Diced Beef
- Cherry Tomatoes on the Vine
Understandably, Pamela is a very busy lady but she still managed to come up with what sounds like a fantastic meal that you can try at home whether you’re just getting into healthy home-cooking or if you’re a regular home cook. See for yourself:
Beef and Red Wine Stew with Baked Mash and Chilli Vegetables.
The Beef and Red Wine Stew
What you need:
- 1 Tablespoon Olive Oil
- 500g Organic Diced Beef
- 2 Carrots, Chopped
- 1 Onion, Chopped
- 2 Celery Sticks, Chopped
- 2 Garlic Cloves, Crushed
- 1 Tablespoon Tomato Puree
- 2 Teaspoons Buckwheat Flour
- 500ml Burgundy Wine
- 500ml Gluten-Free Beef Stock
- 1 Bay Leaf
- 2 Rosemary Sprigs
- 3 Thyme Sprigs
- 3 Parsley Sprigs
- Salt and Black Pepper
- Season the beef with salt and pepper to taste. Heat the oil in a large pan and add the beef, frying for 3-4 minutes on each side until browned. Then transfer to a plate and keep it warm.
- Keep the oil in the pan hot and add the onion, carrots, celery and garlic. Cook for about 8 minutes, stirring regularly to prevent them from sticking.
- Add the tomato puree and cook for a few minutes, then add the buckwheat flour and stir to coat the vegetables. Cook for 1 minute then pour in the wine and stock.
- Bring to the boil, add all of the herbs and stir well, then cover and simmer for about 1 hour, until some of the liquid has been absorbed and the meat is tender. (Pamela’s tip: I made this in advance so the beef could stew for a few hours to really absorb the flavours, then when we were ready to eat I heated it up.)
The Baked Mash
What You Need:
- 6 Large Potatoes, Peeled and Cut into Chunks
- 3 Tablespoons Almond Milk
- 1 Drizzle Olive Oil
- Herbs and Black Pepper
- Pinch of Salt and Paprika
- Preheat the oven to 190 degrees C and lightly grease an oven-proof dish. Bring a pan of water to the boil and add the potato chunks. Bring to the boil again then simmer for about 15 minutes until softened. Make sure that you drain this well.
- Return to the pan and mash with the almond milk until smooth and creamy. Season according to taste and mix in the herbs and a little paprika.
- Spoon into the dish, drizzle with oil, sprinkle over more paprika and bake for 15 minutes, until golden and a slight crust has formed.
The Chilli Vegetables
What You Need:
- 1 Head of Broccoli, Cut into Florets
- 2 Large Courgettes, Sliced
- 2 Large Handfuls of Spinach Leaves
- 1 Garlic Clove
- Chilli Flakes, Paprika, Salt and Pepper
- 1 Tablespoon Olive Oil
- Bring a pan of water to the boil and add the broccoli florets. Simmer for about 10 minutes until tender, then drain.
- Heat the oil in a pan and add the garlic, chilli flakes and paprika. Cook for a few minutes, stirring constantly, and then add the courgettes.
- Cook on a medium heat for about 10 minutes until softened, and then add the cooked broccoli and spinach leaves. Continue cooking for a few minutes to heat the veg through so it is all coated in the herbs and seasoning.