Beef of the Fall

 "After hardship comes ease" a quote that was very relatable to present events just as for me the quote "after the first recipe using apples from my wise guide's garden comes the sequel to that recipe" is equally relatable. This recipe is one for a distinctly Autumnal Beef Stew. Time to delve deeper into how to make this one happen.

Heavy cloud and no rain for what seemed like days served to lower the mood and leave many seeking brightness in faraway lands. That meant some solid comfort food was needed to protect ourselves against the cooling of the weather and less than light nights. 

On the player to inspire the cooking project was the last, and perhaps the greatest, album by Roxy Music in the shape of their 1982 effort "Avalon". Slick song-writing, cold but efficient synth work, mannered vocalising and one of the best opening tracks of all time with "More Than This" make this record a winner.

Ingredients

The ingredients to this stew come like this:

600 grams of diced Beef.

5 Carrots, washed, topped and tailed- but not peeled- and sliced thinly.

6 small Cooking Apples, similar to those from my friend's garden which I used, that are around the size of Pool Balls.

3 Shallots, topped tailed, peeled and then sliced thinly. 

Half a small Swede peeled.

Fresh Thyme, an amount to suit your personal taste.

Fresh Chives, an amount to suit your personal taste.

Black Pepper to season to your personal taste.

2 teaspoons of Malt Vineger.

2 tablespoons of Worcestershire Sauce. 

1 pint of Vegetable Stock.

Method

1. Melt 100 grams of Salted Butter in a Le Cresceut or other oven proof dish that has a removable lid.

2. Add the Beef, Carrots, Apples, Swede and Shallots and mix thoroughly while stewing on a medium heat for around ten to fifteen minutes to ensure the Beef is browned. 

3. Add the Chives, Thyme, Black Pepper, Vinegar and Worcestershire Sauce and stew for another five minutes. 

4. Add the Vegetable Stock and ensure it covers all things in the dish.

5. Put the lid on the dish, take off the heat of the hob and insert into a pre-heated oven.

6. Cook on Gas Mark 3 for around two hours before serving.

The result of this dish was a sweetness from the apple that was enhanced by the Vinegar and Worcestershire Sauce while the Beef and root vegetables gave plenty of savoury flavour. To give it even more of a fortifying taste of the Fall, try serving with dumplings and/or thick freshly baked bread.

Above: with enough for several meals, this dish can be blocked cooked and frozen to enjoy when you are in a rush but need a good feed.